(Photo courtesy of: Nicole Moore)
Update 2-24-2013: We made this rice casserole for Playdate#5. The flavors are just as I remembered - fresh and delicious. I followed the recipe as is, except for the chicken. Instead of pan roasting it, I broiled it in the oven for 13 minutes on each side. It saved us some time, and with each of us tending to two little ones, shortcuts like these are welcome.
Nicole made a lettuce and avacado salad which complemented it perfectly.
Here is a updated picture as well, courtesy of Nicole.
We were in the mood for something different. After a recent dinner of Mexican casserole which we enjoyed, I have been wanting to make my own version of it. So I set to work. And when the dinner at the end of the experiment is a great one pot meal with rice, beans, veggies, and chicken all combined in this flavorful sauce, all I can say is that it was indeed a great find! With a fresh avocado salad to absorb the heat from the casserole, it was our satisfying dinner of the week.
Ingredients: 2 cups cooked rice
1 can (10 oz) black beans - drained and rinsed
1 medium red onion - chopped
2 medium tomatoes - chopped
1 bell pepper - chopped
2 medium carrots chopped
2-3 cloves garlic - chopped
1 big chicken breast- cut in bite size
1/4 tspoon oregano
1 tspoon cumin powder
1/2 tspoon chilli powder
2 tbspoon - mexican cheese mix
2 tbspoon olive oil
salt to taste
fresh ground pepper
Fresh cilantro to garnish
Preheat oven to 350°F. Grease a 13x9-inch baking dish and keep it aside.
Marinate the chicken with salt and pepper and saute it on a pan till they start to turn brown. Keep it aside.
Heat the rest of the oil and add oregano, and garlic. Saute it for a couple of minutes. Then add onions and fry for a couple of minutes. Then add the rest of the veggies - carrots, pepper, tomatoes along with cumin and chilli powder. Let it cook together closed lid for 3-4 minutes. Take it off heat.
Now layer the baking dish - rice, beans, veggies chicken and top it off with cheese and let it bake for 30 minutes. Garnish with fresh cilantro and let it stand for 5 minutes before serving. I like to mix it before serving so the juices and flavors mix well.
This is my entry for JFI-Rice hosted by Sharmi of Neivedyam. Great way to celebrate rice, thanks Sharmi!