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Monday, February 4, 2013

Chicken and Brown Rice Santa Fe (from Kristi's Kitchen)

4 cups shredded chicken
5 cups chicken stock (i use the stock from boiling the chicken)
3 cups brown rice
1 onion diced
1 bunch green onion minced
1 yellow pepper diced
1 orange pepper diced
12 pear tomatoes cut in 1/3's
1 can corn drained
1 can black beans drained
2 tbsps cumin
1 tbsp chili powder
Garlic salt
1 cup fat free cheddar cheese
1 avacado for garnish
fat-free sour cream for garnish

I doubled this recipe, so my pics are of a double batch.

In a baking dish, place your chicken stock, brown rice, chicken, onions, peppers, tomatoes, black beans, corn and all the seasoning. Bake in the oven at 400 for approximately 30 minutes, stirring half way thru. When the rice is done, top with the cheese and return to the oven until cheese is melted. Garnish with the sliced avacado and sour cream.