Southwest Chicken And Rice

• 2 C dry brown rice
• 2 1/2 C chicken stock
• 3 boneless skinless chicken breasts
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1/2 sweet onion, chpd
• 1 can Mexican style corn, drained
• 1 jalapeno, diced
• 3 cloves garlic, minced
• extra virgin olive oil
• blk pepper
• cumin
• chili peper
• cayenne pepper
• fajita seasonings
• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1 large can plus 1 small can green enchilada sauce
• 1 bag shredded mixed Mexican cheese
• Sour cream or salsa for topping

1. boil chicken in large pot with blk pepper, cumin, chili pwd., cayenne, fajita seasonings. When chicken is done remove from pot and let cool.
2. Cook brown rice according to package directions using chicken broth instead of water
3. Heat EVOO over med. heat and saute peppers, onion, corn, jalapeno and garlic until they are soft and no liquid in pan. Add seasonings to taste.
4. Shred chicken and place in large mixing bowl. Mix in beans, veggies and rice and large can of enchilada sauce.
5. Transfer all to 9 x 13 greased glass casserole dish. Add small can of enchilada sauce. Cover with cheese. Bake at 400 degrees for 20 min until bubbly.Remove from oven and let stand 10 min. before serving. Top with sour cream or salsa.

brown rice, chicken, chicken breasts, red pepper, yellow pepper, sweet onion, corn, garlic, extra virgin olive oil, pepper, cumin, chili peper, cayenne pepper, fajita seasonings, black beans, pinto beans, green enchilada sauce, cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/southwest-chicken-and-rice-52697561 (may not work)