Tuesday, January 3, 2012

Mexican Rice and Chicken Bake

This recipe came out of my head. Translation: this recipe includes a bunch of flavors and ingredients that I love thrown together, so naturally I loved it. The flavors are complex - you get a tangy hit from the Greek yogurt and sour cream but a little bit of heat from the chili powder and cumin. Chock-full of really good things for your body and your taste buds. Seriously.

Mexican Rice and Chicken Bake
Serves 6

1 tsp olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
15 oz canned black beans, rinsed and drained
4 oz can green chili peppers
1/3 cup fat-free plain Greek yogurt
1/3 cup fat-free sour cream
1 tsp chili powder
1 1/2 tsp ground cumin
1/2 cup chopped tomato
1/4 cup shredded Mexican-style cheese
6 oz pre-cooked and shredded chicken breast
2 cups cooked brown rice

Preheat oven to 350F.

Heat oil in a skillet and saute the onion and bell peppers a few minutes until just crisp-tender.

In a large bowl, combine all ingredients except 1/4 cup cheese and mix thoroughly to combine. Make sure the yogurt, sour cream, and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with remaining cheese. Bake for 20-25 minutes, or until heated through. Enjoy!

Also...happy 2012! Hopefully my life will allow me to be better about cooking and posting recipes. Here's to another year of trying many new things!

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