Prep 20 mins
Cook 30 mins
This is from southernfood.about.com. It's a great dish for using leftover chicken and rice, and it is VERY easy. Don't let the number of ingredients fool you - as a lot of them are spices. I used almond milk and whole wheat flour, but regular milk and all purpose flour can be used (respectively). You can also use less ground red pepper if you don't want it quite so hot.
- 2 cups cooked rice
- 1 1⁄2 cups cooked chicken, diced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (11 -15 ounce) can whole kernel corn, drained
- 1 (14 1/2 ounce) can diced tomatoes, slightly drained
- 1 teaspoon dried cilantro
- 1 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon oregano
- 1 tablespoon chili powder
- 1⁄2 teaspoon ground red pepper (optional. Use more or less, to taste)
- 4 tablespoons butter
- 4 tablespoons whole wheat flour
- 1 cup milk
- 1⁄2 cup chicken broth
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon salt
- 1 cup cheddar cheese (optional)
- 1. In large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and red pepper. Stir to blend.
- 2. In a saucepan, melt butter over medium-low heat. Stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, salt, and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Add more spices, salt and/ or pepper if desired.
- 3. Spray a 2 to 2.5 quart casserole dish with nonstick cooking spray. Pour mixture into the dish. Bake at 350 degrees for 25 - 30 minutes, or until bubbly. If desired, sprinkle with the cheese 5-8 minutes before done.
- 4. If desired, serve with a dollop of sour cream, chopped green onions, and tomatoes.