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Mexican Chicken Rice Casserole
Ingredients
  • 1 ½ cups chopped cooked chicken (rotisserie works well)
  • 2 cups cooked brown and wild rice mix (can also add quinoa)
  • 1 can (4 ounce) chopped green chiles, drained
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn, fresh or frozen (no need to thaw the frozen corn)
  • ½ cup salsa (I like to use Pace Picante, medium), plus more for serving
  • ½ cup sour cream (regular or low fat)
  • 1 cup shredded sharp Cheddar cheese, divided
  • 5 to 6 chopped green onions, white and some of the green part
  • 3 to 4 tablespoons chopped fresh cilantro (optional)
  • 2 ½ teaspoons ground cumin
  • 3 teaspoons chili powder
  • ¼ to ½ garlic powder
  • kosher salt, to taste
  • fresh ground pepper, to taste
  • Prepared guacamole
Steps
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