MEXICAN RICE CASSEROLE

Ole!

SERVES 6

1 ½ tbsp. olive oil

3 garlic cloves, minced

1 onion, chopped

2 bell peppers, chopped

3 c. brown rice, cooked

2 – 14.5 oz. cans or jars of whole tomatoes

10 oz. can of diced tomatoes with green chilies (if you can’t find this, you can buy them separately, or omit the green chilies)

2 tsp. cumin

1 tsp. sea salt

½ tsp. black pepper

½ tsp. cayenne

¼ tsp. turmeric

3 boneless skinless chicken breast, cooked and chopped

Fresh cilantro, chopped

¾ c. chicken broth

¾ c. shredded Monterey jack or mozzarella cheese

Method

Preheat oven to 375

In a large pan, heat oil on medium high heat

Add garlic, peppers and onions and sauté for 3-4 minutes

Reduce heat to medium heat and add rice, cooking for a couple of minutes

Add tomatoes and spices and stir, cooking for a few minutes

Add broth and chicken, stir and cook for a few more minutes

Bring contents of pan to a boil and then simmer

Stir and pour contents into an oven safe 9x13 casserole dish

Sprinkle cheese over the top and bake for 10-15 minutes

Cut and serve topped with chopped cilantro

Nutrition facts per serving: Calories 329, Carbohydrates 42g, Protein 22g, Fat 8g