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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe is super-easy and great reheated. The casserole works well as either a main entree or a side dish. It's always been a big hit at family gatherings and work potlucks. I included the chicken in the ingredient list, but I've always left it out. (cook time includes time to prepare the spanish rice) Ingredients:
2 (7 5/8 ounce) packages spanish rice |
3 cups shredded cooked chicken (optional) |
1/2 cup sour cream |
1 (7 ounce) can chopped green chilies |
2 (4 1/2 ounce) cans black beans, drained and rinsed, seperated |
2 cups frozen corn, thawed and seperated |
1 cup italian plum tomato, chopped |
4 ounces shredded mexican cheese |
1/4 cup fresh cilantro, coarsely chopped |
Directions:
1. Heat oven to 375 degrees. Spray 3 quart baking dish with nonstick cooking spray. Prepare Spanish rice as directed on package.
2. In large bowl, combine cooked rice, chicken, sour cream, chilis, and half of beans and half of corn; mix well.
3. Spread mixture evenly in sprayed dish and top with remaining beans, remaining corn, tomatoes an cheese.
4. Bake at 375 for 20-25 minutes or until thoroughly heated. Sprinkle with cilantro before serving.
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