Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups uncooked white rice
  • 2 cups shredded Colby jack cheese (divided)
  • 1 cup shredded mozzarella cheese (divided)
  • 1 cup canned refried beans
  • 1 cup frozen charred corn
  • 2 yellow onions (diced and sauteed until golden)
  • 1 4.5-ounce can chopped green chiles
  • 1 ½ cup tomatillo salsa
  • 1-2 cups shredded rotisserie chicken
  • kosher salt and pepper to taste
  • finely chopped scallions and cilantro to garnish

Instruction

  • Preheat the oven to 375° F.
  • Cook the rice according to the package directions. Once cooked, remove from heat and transfer the cooked rice into a large bowl.
  • Fold in 1 1/2 cups of the shredded colby jack cheese, ½ cup of the shredded mozzarella, corn, onions, chicken, green chiles and salsa. Season the entire mixture with salt and pepper and stir to combine.
  • Lightly spray a medium sized skillet with non-stick spray, and line the bottom with the refried beans. Transfer the mixture into the skillet. Top with the remaining shredded cheeses and bake for about 20-25 minutes until the top layer of cheese is bubbly and melted.
  • Remove the baking dish from the oven and garnish with green onions and cilantro and serve.