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Chicken and Black Bean Green Enchilada Rice Bake

Picky Palate
  • minutes
  • Serves


2 cups

white long grain rice

2 1/2 cups

cooked, shredded chicken breast

1 15 ounce can

mild green enchilada sauce

1 4 ounce can

sliced black olives

1 15 ounce can

diced tomatoes

1/2 cup

sour cream

1 tsp

kosher salt

1/2 tsp

freshly ground black pepper

1 tsp

McCormick Gourmet Roasted Ground Cumin

1 15 ounce can

black beans, drained and rinsed

2 cups

shredded cheddar cheese