Zesty Salsa Chicken and Black Bean Casserole (E)

darciesdish.com

Diana Lesire Brandmeyer

Zesty Salsa Chicken and Black Bean Casserole (THM: E, low-fat)

Ingredients

⅔ c. brown rice

1 ½ c. vegetable or chicken stock

1 T. olive oil

1 med. onion, diced

1 med. green pepper, diced

1 med. carrot, peeled and diced

4 oz. diced green chilies

2 cooked boneless, skinless chicken breasts, diced

¾ t. cumin

½ t. salt

3 dashes of cayenne pepper (if you don't like spice omit this all together, or use 1 dash)

¾ c. jarred or homemade fresh salsa (I use this recipe for the salsa and substitute ¼ t. THM Sweet Blend for the sugar. Whatever salsa you use, just make sure it has NO added sugar.)

15 oz. black beans, drained and rinsed

mozzarella cheese

Instructions

Mix rice and stock in a pot, cover and bring to a boil. Turn down to a low simmer and cook until tender, about 40 minutes.

Pre-heat oven to 350 degrees and lightly grease a 9x13 pan.

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