Ingredients

The following ingredients have 8 Servings
  • 1.5 cups germinated brown rice* (see below for other options)
  • 1 medium yellow pepper (diced (1 cup))
  • 1 medium green pepper (diced (1cup))
  • 1 cup purple onion (finely diced (1 cup))
  • 1 4.5- oz can green chiles
  • 1 15- oz can black beans (drained)
  • 1 lb. boneless (skinless chicken breast)
  • 3 cups enchilada sauce
  • 1 cup chicken broth*
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 1/4 teaspoon salt
  • 1 cup Mexican shredded cheddar cheese
  • fresh cilantro
  • a squeeze of lime
  • Greek yogurt/sour cream

Instruction

  • Preheat the oven to 375ºF and spray a large ceramic casserole dish with nonstick cooking spray.
  • Next, prep veggies by dicing the yellow and green peppers and finely dicing the purple onion. Sprinkle veggies into casserole dish.
  • Prep chicken breast by cutting it into 1-inch chunks and then placing that on top of vegetables.
  • Add in germinated brown rice, green chiles, and black beans.
  • In a large pyrex or glass bowl, add enchilada sauce, chicken broth, and spices and mix. Then, pour mixture on top of veggies and chicken.
  • Using a large spoon to mix everything together. Use your hands to press all solid contents into the liquid so that everything is (mostly) covered.
  • Cover with aluminum foil (do not skip this part) and bake for 30 minutes. Then, remove and stir. It will still be a little soupy, but don't worry this is how it's supposed to be! Place back in the oven for 30 more minutes, covered.
  • Remove from oven and sprinkle with shredded cheese and place back into the oven for 3-5 minutes to fully melt the cheese.
  • Remove and let sit** for about 5-10 minutes before slicing and serving. Top with fresh cilantro, Greek yogurt/sour cream, and a squeeze of lime.