I got this recipe from my friend Julie at work.
- 2 Tablespoons extra virgin olive oil
- 1 medium white onion, finely chopped
- 1 Anaheim chili pepper (it’s mild), finely diced
- 1 1/2 Cups chopped sweet peppers
- 1 1/2 Tablespoons minced fresh garlic
- 4 Cups cooked/steamed rice
- 1 Tablespoon ground cumin
- 2 Cups shredded chicken breast
- 1/4 teaspoon Lawry’s Garlic Salt
- 1/2 teaspoon dry Ranch Dressing Seasoning
- 1/2 Cup prepared Salsa (Herdez, mild)
- 1 can corn, drained
- 1 can red kidney beans (or any bean of choice), drained
- 1/2 Cup fresh cilantro leaves, chopped
- 1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice, season with cumin and reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.
2. Place chicken breast into a medium skillet over medium heat. Season with Lawry’s, ranch seasoning and salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.
3. Serve with hot sauce if desired – 8 servings.