Brown rice, beans, chicken, veggies, cheese, and a little spice – I made this dish last night, and it was pretty, darn tasty! It’s fairly simply to make and is a great option when you have leftover rice and/or chicken. What I also like about this dish is it’s healthier than the meals you’ll find at those fast food burrito restaurants, and it still satisfies.
- 1/2 cup onions, chopped (can use green, yellow, or red onions)
- 1/2 cup green and red peppers, chopped
- 2 cups cooked brown rice
- 15-ounce can black beans, rinsed and drained
- 1 cooked chicken breast chopped (can be plain or seasoned)
- 2/3 cup frozen corn
- 1 cup salsa
- 1/2 tsp salt
- 1/4 tsp cilantro
- Dash of pepper and garlic powder
- 1 cup shredded, low-fat cheese (and kind of cheese – cheddar and Monterey Jack are yummy choices)
Preheat oven to 375° F. Sauté chopped onions and peppers for just a few minutes. Then add to a large bowl. Combine all ingredients in that large bowl, except cheese. Mix gently. Empty ingredients in casserole dish or other oven-safe baking dish. Sprinkle shredded cheese on top. Bake for 15 minutes, until everything is heated through and cheese is melted.
This recipe is flexible, so feel free to change, omit, or add ingredients. Instead of chicken, you can use tofu (kind of negates the whole Tex-Mex feel, though). You can use a clove of fresh garlic instead of garlic powder. You can add or decrease the amount of seasonings to your taste. Add 1/2 tsp of chili powder for more punch.
You can eat this just as it is. You can scoop it with whole grain tortilla chips or wrap it in whole grain tortilla. You could place it on romaine lettuce, add cherry tomatoes and guacamole, and you’ve got a delicious salad. Use this as a main dish or a side. It’s easy to take with to potlucks, and it makes for great leftovers.
It’s all up to you, so have fun, and I hope you enjoy this recipe!