Ingredients

The following ingredients have 8 Servings
  • 2 tbsp extra virgin olive oil
  • 1 medium white onion (finely chopped)
  • 1 chili pepper ((I use Anaheim chili since it's mild), finely diced)
  • 1 1/2 cups sweet peppers (chopped)
  • 1 1/2 tbsp minced fresh garlic
  • 4 cups cooked rice
  • 1 tbsp ground cumin
  • 2 cups shredded chicken breast
  • 1/4 tsp garlic salt ((I use Lawry's Garlic Salt))
  • 1/2 tbsp Dry Ranch Dressing Seasoning
  • 1/2 cup salsa ((I used Herdez, mild))
  • 1 can corn (drained)
  • 1 can red kidney beans ((or any bean of choice), drained)
  • 1/2 cup fresh cilantro (chopped)
  • 1 cup shredded cheddar cheese

Instruction

  • Preheat oven to 350 degrees F.
  • Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute.
  • Stir in cooked rice, season with cumin and reduce heat to low. Transfer mixed rice to a 9x13 inch baking dish.
  • Place chicken breast into a medium skillet over medium heat. Season with Lawry's, ranch seasoning and salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese.
  • Bake for 25-30 minutes or until cheese is melted. Serve with hot sauce if desired.