For the original recipe for the Cheesy Chicken and Rice bake, go here. For my version, see below.
3 boneless skinless chicken breast, simmered until cooked through and shredded with forks
1 can green chilies
2 cups brown rice, raw, cooked per package instructions
15 oz can corn
30 oz can pinto beans (because Aldi's doesn't believe in smaller cans of pinto beans for some reason.)
Cheddar cheese (I used about half of a 12 oz bag of shredded cheese)
1/2 c salsa
1 c sour cream (or plain Greek yogurt)
You also need to add spices! I was telling the Hubs as I was assembling this dish that it must have been created by an American housewife that's never eaten real Mexican food. Add garlic powder, cumin, salt and pepper to taste. Chili powder would also be good. I'd say about 1 teaspoon each of garlic powder, cumin and maybe 1/2 teaspoon of chili powder.
Mix everything together, reserving some of the cheese to sprinkle on top.
Bake at 350 for about 25 minutes, or until cheese is melty. This made about 8 servings in a 9x13 pan.
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