Monday, June 27, 2011

Chicken and Black Bean Green Enchilada Rice Bake

I loved this recipe! Perhaps it was because it has a lot of my favorites inside like green enchilada sauce, black olives, tomatoes, black beans and cheese! It's easy to throw together and the leftovers are just as good, if not better. We ate this up to the last bite and I'm sure I'll make it again real soon.

Chicken and Black Bean Green Enchilada Rice Bake
Source: Picky Palate

2 c. white long grain rice
2 1/2 c. cooked, shredded chicken breast
1 (15 oz) can mild green enchilada sauce
1 (4 oz) can sliced black olives
1 (15 oz) can diced tomatoes
1/2 c. sour cream
1 t. kosher salt
1/2 t. freshly ground black pepper
1 t. McCormick Gourmet Roasted Ground Cumin
1 (15 oz) can black beans, drained and rinsed
2 c. shredded cheddar cheese

Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray. Cook rice according to package directions. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings.


  1. This looks wonderful! Ingredients added to my grocery list and will try this weekend!!

  2. This was so darn good! One of my new favorite recipes! Thank you so much!