Thursday, December 8, 2011

Chicken and Black Bean Rice Bake

I feel like the more pregnant I am...the less I want to cook. Ok, let's be honest, I haven't really felt like cooking this whole pregnancy. I have just been so darn tired by the end of the day, the most days we just eat whatever is in the fridge. I am hoping in a few months, after I have had the baby, and recovered a bit, I will feel like cooking. 
I have given the tip numerous times about how I like to put a whole bag of frozen chicken in the crock pot with a can or two of chicken broth and Montreal steak seasoning. Then I bag a 1 1/2-2 cups of the chicken and put it in the freezer to make meals simpler. Well this is one of those meals that is perfect for the frozen chicken. 

Source: Picky Palate
Ingredients:

2 cups white long grain rice
2 cups shredded chicken
1 15-oz can mild green enchilada sauce
1 4-oz can sliced black olives
1 15-oz can diced tomatoes
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1 15-oz can black beans, rinsed and drained
2 cups shredded mexi-blend or cheddar cheese

Spray 9x13 baking dish with cooking spray. Cook rice according to directions on package. In a bowl, combine chicken, enchilada sauce, olives, tomatoes, sour cream and seasonings. Mix. When rice is done cooking pour into baking dish. Then add beans. Top with chicken mixture, and then cheese. Bake at 350 for 30-35 minutes. 



3 comments:

Jennifurla said...

Looks quite tasty.

Jay said...

wow...sounds utterly yummmy..
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Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite

Team Jensen said...

YUM. I LOVE chicken shreds! They save me so so so much time! Always on hand at my house! And I totally know what you mean about not wanting to cook. I'm just now getting out of my funk. Good luck!