Brown Rice Casserole

• 2 Cups Cooked Brown Rice
• 1 10 oz Drained/Washed Black Beans
• 2 Cups Shredded Cooked Chicken
• 2/3 Cup Mild Salsa
• 1 Cup Pico De Gallo Salsa
• 1/3 Cup Sliced Green Onions
• 8 oz Shredded Lowfat Monterey Jack Cheese (divided)
• 3/4-1 Teaspoon Ground Cumin
• 1/2 Teaspoon Dried Oregano
• 1/2-1 Teaspoon Sea/Kosher Salt
• Low Sodium Chicken Broth **
• ** Add in 1/2 Cup amounts

1. PREPARE
2. Use lowfat cheese: low sodium broth; lightly wash beans after draining; divide cheese in half; "pam" 2-3 quart casserole dish;
3. ASSEMBLE
4. Assemble all ingredients in the order given. Use 1/2 of shredded cheese in mixture. Check mixture for dryness before adding chicken broth in 1/2 cup amounts. It is important that the mixture not be too dry, but not overly wet either. Put mixture into casserole dish, sprinkle with remaining cheese, cover, and put into oven for 40-45 minutes

washed black beans, chicken, salsa, salsa, green onions, cheese, ground cumin, oregano, salt, chicken broth, amounts

Taken from www.epicurious.com/recipes/member/views/brown-rice-casserole-50074430 (may not work)