Ingredients
1tbspolive oil
½cuponion,diced
1red or green bell pepper,diced, I used half of each
2clovesgarlic
1tbspbutter
2¼cupwater
1/4cuprice
1½cupsalsa,divided, I used medium heat and the end result was a flavorful but mild dish, adjust heat to suit your preference
15ozblack beans,rinsed and drained
⅔cupfrozen corn
2cupsrotisserie chicken,shredded
1cupcheddar cheese,shredded
Preparation
Preheat oven to 375 degrees F.
Lightly grease an 11 by 7 casserole dish with butter. Set aside.
Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes).
Add garlic and butter and cook until fragrant and butter is melted.
Add water, rice and ½ cup of salsa.
Stir well and bring to a boil.
Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
Add black beans, and corn and stir well.
Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
Evenly spread shredded chicken over the top of the rice mixture.
Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
Cover dish with foil and transfer to 375 degrees F oven.
Bake for 10-15 minutes or until cheese is melted.
Serve, top with sour cream, cilantro, and corn chips, if desired.
