Ingredients

The following ingredients have 5 Servings
  • 1 lb. skinless and boneless chicken breasts (~ cut in strips)
  • 1/4 tsp salt
  • 1/4 tsp chili powder
  • 1/8 tsp pepper (or a few grinds)
  • 1 cup quick-cooking brown rice (uncooked ~ see note for regular brown rice.)
  • 1 1/4 cups chicken broth (~ Low FOMAP if needed)
  • 1- 15 oz can of black beans (drained and rinsed)
  • 1- 4 oz can of diced green chiles
  • 1/8 tsp cumin
  • 1/8 tsp cayenne pepper
  • 1/8 tsp garlic powder (~ Low FODMAP if needed)
  • 1/4 tsp onion powder (~ Low FODMAP if needed)
  • 1/4 tsp dried oregano
  • 2 oz grated cheddar cheese (or Mexican blend ~ leave out for dairy and yeast free diets)
  • optional sliced olives

Instruction

  • Preheat oven to 350. Prepare a 9″ x13″ baking pan or large casserole dish with a non-stick cooking spray.
  • Place strips of chicken in prepared pan and sprinkle salt, pepper and chili powder over all. Bake for 20 minutes or until chicken is done.
  • Cook rice in chicken broth following the cooking time on the package. When the rice is done mix in the drained and rinsed black beans, diced chiles and remaining spices. If there are any drippings from the chicken add that as well. Mix all together and spread evenly over the baked chicken. Top with grated cheese and optional sliced olives and return the casserole to the oven for another 5 minutes.
  • Dish some up and enjoy!