Ingredients
- 2 (7 5/8 ounce) packages Spanish rice
- 3 cups shredded cooked chicken (optional)
- 12 cup sour cream
- 1 (7 ounce) canchopped green chilies
- 2 (4 1/2 ounce) cans black beans
- drained and rinsed
- seperated
- 2 cups frozen corn
- thawed and seperated
- 1 cup italian plum tomato
- chopped
- 4 ounces shredded mexican cheese
- 14 cup fresh cilantro
- coarsely chopped
Instructions
- Heat oven to 375 degrees.
- Spray 3 quart baking dish with nonstick cooking spray.
- Prepare Spanish rice as directed on package.
- In large bowl, combine cooked rice, chicken, sour cream, chilis, and half of beans and half of corn; mix well.
- Spread mixture evenly in sprayed dish and top with remaining beans, remaining corn, tomatoes an cheese.
- Bake at 375 for 20-25 minutes or until thoroughly heated.
- Sprinkle with cilantro before serving.
← Back to all recipes