We were in the mood for something different. After a recent dinner of Mexican casserole which we enjoyed, I have been wanting to make my own version of it. So I set to work. And when the dinner at the end of the experiment is a great one pot meal with rice, beans, veggies, and chicken all combined in this flavorful sauce, all I can say is that it was indeed a great find! With a fresh avocado salad to absorb the heat from the casserole, it was our satisfying dinner of the week.
Ingredients: 2 cups cooked rice
1 can (10 oz) black beans - drained and rinsed
1 medium red onion - chopped
2 medium tomatoes - chopped
1 bell pepper - chopped
2 medium carrots chopped
2-3 cloves garlic - chopped
1 big chicken breast- cut in bite size
1/4 tspoon oregano
1 tspoon cumin powder
1/2 tspoon chilli powder
2 tbspoon - mexican cheese mix
2 tbspoon olive oil
salt to taste
fresh ground pepper
Fresh cilantro to garnish
Preheat oven to 350°F. Grease a 13x9-inch baking dish and keep it aside.
Marinate the chicken with salt and pepper and saute it on a pan till they start to turn brown. Keep it aside.
Heat the rest of the oil and add oregano, and garlic. Saute it for a couple of minutes. Then add onions and fry for a couple of minutes. Then add the rest of the veggies - carrots, pepper, tomatoes along with cumin and chilli powder. Let it cook together closed lid for 3-4 minutes. Take it off heat.
Now layer the baking dish - rice, beans, veggies chicken and top it off with cheese and let it bake for 30 minutes. Garnish with fresh cilantro and let it stand for 5 minutes before serving. I like to mix it before serving so the juices and flavors mix well.
This is my entry for JFI-Rice hosted by Sharmi of Neivedyam. Great way to celebrate rice, thanks Sharmi!