Chicken and Black Bean Green Enchilada Rice Bake

picky palate website! This is one of our family favorite recipes. Have most everything on hand and can be ready in a jiffy!

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 2  cups long-grain white rice
• 2 1⁄2 cups  cooked shredded chicken breasts
• 1 (15 ounce) can  mild  green enchilada sauce
• 1 (4 ounce) can  sliced black olives
• 1 (15 ounce) can diced tomatoes
• 1⁄2 cup sour cream
• 1  teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  teaspoon  mccormick gourmet roasted ground cumin
• 1 (15 ounce) can black beans, drained and rinsed
• 2  cups  shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese.
4. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.