GRINGO ROASTED CORN-CHICKEN-RICE CASSEROLE
I had a long-time friend visiting from Southern California for a few days and while here, we put together this casserole to serve for dinner one night. *The Prep time isn't known, since there were two of us in the kitchen, slicing, dicing, chopping, starting, stopping, and there might have been a glass or two of wine involved, too - just saying. It's made with leftovers (rice and corn). You can add jalapeno pepper if you're making this for those who can handle a little heat. We weren't sure of everyone's heat tolerance, so we just left that out.
Provided by Renée G. @DuchessofCork
Categories Casseroles
Number Of Ingredients 15
Steps:
- Heat oil in large skillet (or Dutch oven) over medium heat. Add onion, bell pepper and garlic, stir and sauté about 5 minutes or until tender.
- Stir in cooked rice, black beans, tomato sauce, salt, pepper, cumin, and garlic powder. Stir and cook for another 5 minutes until heated through. Transfer to a 9" × 13" baking dish, top with shredded chicken and corn. Sprinkle with shredded cheese and pop in the oven for about 10 - 15 minutes until cheese is melted.
- Remove from oven, garnish with fresh cilantro and serve.
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