Mexican Flair Rice and Bean Casserole
Yield: 6 servings
1 cup brown rice, cooked according to package directions
1 pound of shredded cooked beef or chicken - I used a whole chicken and cooked in my rotisserie
1-2 cups frozen organic corn (this amount can vary depending on your tastes)
2 cups fresh spinach
1-15 oz can organic black beans, drained and rinsed
1- 4 oz can diced green chilies
2/3 cup sour cream
3/4 cup shredded Mexican-blend cheese, and another ½ cup to sprinkle on top
1/4 tsp black pepper
1/4 tsp salt
1 tsp chili powder
Preheat the oven to 350 degrees.
Spray a 2 quart baking dish with cooking spray.
Add the entire ingredient list together in a large bowl; minus ½ cup cheese – save that for the
Stir everything together.
Pour into a greased baking dish.
Bake for 30 minutes at 350.
Sprinkle the top with ½ cup cheese and bake for an extra 10 minutes longer.
Remove from oven and allow to cool slightly. Enjoy!
To make this a vegetarian/vegan meal just omit the meat and you can also use non-dairy cheese & non-dairy sour cream.
Serve with a side salad to get more of those yummy veggies in!
OR you can serve with a ¼ cup of guacamole.
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