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BreakfastLunchDinnerHolidaysDessert

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IngredientsOne per line — e.g. “2 cups flour, sifted”

1 tablespoon olive oil ½ cup diced onion 1 diced red or green bell pepper 2 cloves garlic 1 tablespoon butter 2 ¼ cup water 1 Zatarain's Spanish Rice or Cilantro Lime Rice 1 ½ cup salsa divided 15 ounces black beans rinsed and drained ⅔ cup frozen corn or 1 can corn 1 can chicken 1 cup cheddar cheese shredded Tortilla strips or chips for topping

MethodOne step per line

Preheat oven to 375°F and lightly grease an 9x13 casserole dish with butter. Set aside. Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted. Add water, ZATARAIN'S Rice and ½ cup of salsa. Stir well and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender. Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish. Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese. Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted. Serve, top with sour cream, cilantro, and corn chips, if desired.

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