This is a great casserole with a southwest flair.
1 lb Chicken Diced small
1/2 cup instant brown rice
1 can diced tomatos
1 small can mild chilies
1 can black beans, drained and rinsed
1 onion sliced
1 bell pepper sliced (color of your choice)
Cumin powder, garlic powder and taco seasoning.
In a frying pan, coat chicken in seasoning, I am very generous. Cook until browned. While the chicken is cooking place the dry instant rice in a baking dish. spread the diced tomatoes with juices over the rice. Spread the cooked chicken next, then the black beans. Cook the onions and peppers in the pan the chicken just left, when they are softened, add the mild chilies and cook another 2 or 3 min. Add the veggies to the baking dish, then top with cheese. Bake at 350 deg. for 30 to 45 min or until rice is cooked and cheese is melted. Serve with tortilla chips and sour cream. A salad with corn and bean salsa as dressing is great.