Mexican Chicken Casserole with Black Beans

Ingredients

• 16 oz ground chicken breast
• 1/2 cup tomatoes with jalapenos, canned
• 1 cup dry short grain brown rice
• 1 oz rice cheese mozzarella style
• 1/4 tsp seasoned salt
• 12 oz black beans, canned
• 1 cup cilantro
• 2 tbsps chili powder
• 1 tbsp garlic powder
• 1 tbsp black pepper
• 4 oz sweet yellow corn
• 1 cup pieces or slices mushrooms
• 4 oz sweet onion
• 1/2 cup sliced zucchini & yellow squash
• 1/2 cup sliced summer squash

Directions

1. Cook 1 cup of dry rice ahead of time (yields about 2 cups cooked). Open can of beans into colander, rinse and let drain.
2. Brown chicken (or turkey) in non-stick skillet with a little cooking spray to stop from sticking.
3. When browned, put in med-large mixing bowl. (You can put some of the chili powder, garlic, seasoned salt and pepper on the meat.)
4. In same pan, spray with more cooking spray, add onion and cook until almost translucent, then add zucchini, mushrooms and frozen corn.
5. Cook until tender. Add to bowl with meat.
6. Also in bowl, add cooked rice, canned tomatoes, black beans, cilantro, and other seasonings.
7. Mix well and put into casserole dish or small cake pan. Sprinkle cheese on top. Bake at 350 °F (175 °C) for 1/2 hour or until hot.
8. Note: freezes well in containers or freezer bags.