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Mexican Chicken and Brown Rice Bake

4 cooked Harvest Haven chicken drumsticks shredded
1 cup dry brown rice
1 cup refried beans
3/4 cup enchilada sauce
1 cup shredded cheese
1/2 pepper diced
1 tsp cumin
2 tsp chili flakes optional
Cook brown rice.

Heat oven to 350 and grease a 9x9 baking dish.

In a mixing bowl, stir together the shredded chicken and enchilada sauce. Mix in the rice, beans, and cumin and stir until it's all combined.

Transfer the mixture to the prepared 9x9 dish and top with the shredded cheese, diced peppers, cumin and chili flakes.

Bake for 25-30 minutes, then broil for 2-3 to get a bit of crispiness to the layer of cheese.

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