Like Stephanie, we are gearing up for a big move. Last year this time, we moved from California to Kansas. Stopped for one year, and now are going to finish the drive and end up in Washington, DC. We are thrilled, but this mama is tired of packing and unpacking. A one year move is rough, and we are looking forward to being somewhere long enough to make some roots and make a house a home. A funny thing happens towards the end, you need to clean out your fridge and pantry because you cannot move most of it. Some weird meals and combinations of foods end up on your plate.
This Mexican chicken and rice concoction started out as a pantry/freezer clean out, but has ended up being something that we all loved enough to put in the dinner rotation. This is less of a recipe, and more of a method. The method being – see what you have, dump it in a bowl, and bake.
about 2 cups cooked brown rice
3 chicken breasts
1 cup frozen corn, thawed
3 green onions, sliced
1 can red kidney beans, drained and rinsed
1 cup salsa
1 teaspoon chipotle chili powder
1 teaspoon oregano
salt and pepper
2 cups shredded cheddar and Monterey Jack cheese
Cut up your chicken breasts, chop some cilantro, and slice the green onions. This is the most strenuous it is going to get.
In a large bowl, combine rice, beans, corn, chipotle powder, oregano, salt and pepper.
Add the chicken, salsa, cilantro, green onions, and about half of the cheese. You want to save some for the top.
Give it a good mix. It wouldn’t hurt to taste it either to make sure that there is enough seasoning.
Press it into a casserole dish that you have sprayed with cooking spray.
Cover with the remaining cheese.
Bake in a 375 degree oven for about 25 to 30 minutes. You want it to be hot all the way through and the cheese melted and bubbly.
Serve with sour cream, lime wedges, and extra cilantro and green onions if you have some.