Ingredients
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2 cups hot cooked white rice
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sour cream
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15 ounces black beans, drained and rinsed
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1 cup frozen corn
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2 cups canned crushed tomatoes (I used diced mexican tomatoes.)
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1/2 teaspoon ground cumin
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1 tablespoon chopped fresh cilantro
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4 corn tortillas (cut or torn into bite-sized pieces)
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shredded cheddar cheese or monterey jack pepper cheese
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fresh cilantro
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1 garlic clove, minced
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2 teaspoons finely chopped canned chipotle chiles in adobo
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1 lb skinless chicken breast half, cubed
Instructions
- Heat oven to 350.
- Spray a rectangular glass baking dish with nonstick cooking spray.
- Arrange chicken in an even layer in baking dish.
- In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro and garlic then pour mixture evenly over chicken.
- Sprinkle with tortilla pieces then bake for 30 minutes.
- To serve divide rice evenly among four serving bowls and top with chicken mixture.
- Garnish with sour cream, shredded cheese and cilantro if desired.