Brown Rice Casserole

• 1/3 cup brown rice
• 1 1 cup chicken broth or 1 cup vegetable broth
• 1 tablespoon olive oil
• 1/3 cup diced onion
• 1 medium zucchini, thinly sliced
• 2 cooked boneless chicken breasts, chopped (optional)
• 1/2 cup sliced mushrooms
• 1/2 teaspoon cumin
• salt and cayenne pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can diced green chili peppers, drained
• 1/3 cup shredded carrot
• 2 cups taco cheese or 2 cups mexican cheese, shredded

1. Cook rice using the water or broth according to package directions.
2. Preheat oven to 350u0b0 and grease a casserole dish.
3. Heat olive oil in a large skillet over medium heat and saute onion until tender and translucent.
4. Mix in the zucchini, chicken (if using), and mushrooms. Season with the cumin, salt and cayenne.
5. Saute until chicken in heated through and zucchini is browned.
6. In a large mixing bowl, mix the cooked rice, mixture in skillet, beans, chilis, carrots, and 1/2 of the cheese.
7. Transfer to casserole dish and sprinkle with the remaining cheese.
8. Cover with foil and bake 30 minutes.
9. Uncover, and continue baking for 10 more minutes or until lightly browned and bubbly around the edges.

brown rice, chicken broth, olive oil, onion, zucchini, chicken breasts, mushrooms, cumin, salt, black beans, green chili peppers, shredded carrot, taco cheese

Taken from www.food.com/recipe/brown-rice-casserole-451205 (may not work)