Brown Rice & Bean Bake Mexican Chicken


Brown Rice & Bean Bake Mexican Chicken :



2 to 3 cups of chicken, cooked and diced
2 cups brown rice, cooked
1 can of black beans, drained and rinsed
1 to 2 cups frozen sweet corn
3/4 cup plain 0% Greek yogurt (or sour cream)
3/4 to 1 cup salsa
1 Tbsp. taco seasoning; I make my own, but store-bought works, too
1 cup shredded cheese plus 1/2 cup for topping; Mexican blend works well if you buy pre-grated/shredded
2 Tbsp. diced green chiles; use more or less to taste
To serve/garnish: chopped cilantro, chopped red onion, sliced olives, sour cream, avocado slices, lime wedges, salsa


Preheat oven to 350 degrees. Combine all ingredients (except for the cilantro and garnishes) in a large bowl. Mix well. Taste and adjust ingredients. If the mixture is too dry, add more yogurt. Place mixture in a 9 x 13 in. glass baking dish and spread mixture evenly. Top with remaining 1/2 cup of cheese. Bake for about 20 to 25 minutes or until it is heated through. Enjoy!

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