Ingredients

The following ingredients have 7 Servings
  • 2 Chicken Breasts boneless and skinless chopped into 1 inch size pieces
  • 1 cup Basmati White Rice, you can use any kind of rice you prefer, note: my directions use Basmati Rice and I cooked it via the instructions on the package. This equals 3 cups cooked rice.
  • 1 1/2 cups Chicken Broth
  • 1 16oz jar medium Salsa, about 1 1/2 cups You can use a more mild Salsa or more spicy, depending on what you prefer.
  • 1 cup frozen Corn
  • 1 15oz can Black Beans drained and rinsed
  • 1/4 cup fresh Cilantro chopped
  • 1/2 tsp Cumin powder
  • 1/2 tsp Chili powder
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1 1/4 cups Mexican Chedder Cheese
  • 2 Tbs Coconut Oil
  • Toppings:
  • 1 Avocado pitted, skin removed and diced
  • 1 Tomato diced
  • 1 Lime cut into wedges
  • Add any other topping you prefer, sour cream, more salsa, etc.

Instruction

  • Prepare Rice.
  • In medium sauce pan add 1 cup Basmati Rice and 1 1/2 cups Chicken Broth.
  • Bring to a boil, cover, and reduce heat to low, cook for 15 minutes. Remove from heat and let sit an additional 10 minutes.
  • While the Rice is cooking, prepare chicken.
  • In large frying pan over med-high heat add 2 Tbs coconut oil and chicken.
  • Cook until no longer pink in the middle, about 10-15 minutes.
  • Preheat oven to 375 degrees
  • In large bowl add Rice, Chicken, Salsa, Corn, Black Beans, Cilantro, Cumin, Chili Powder, Salt, and Pepper. Mix well.
  • Mix in 1 cup cheese.
  • Add to lightly grease 2 quart casserole pan.
  • Top with remaining cheese.
  • Bake for 15 minutes.
  • Garnish with Avocado, Tomato, and squirt the Lime Juice over the top if desired.
  • Enjoy!