Jamie's Introduction

My name is Jamie. I am the soon-to-be mama of one (due July 18th). I recently moved from Idaho after graduating with a degree in English Education. I'm currently working as an apartment manager in Utah while I'm awaiting baby's arrival.

A few months back, Annie told me about a cooking blog called www.picky-palate.com. My husband and I have grown to LOVE the recipes. One of our personal favorites is the the BBQ Chicken Pizza.

This week we tried the Chicken and Black Bean Green Enchilada Rice Bake (we're suckers for Mexican food). I really liked it, and the husband LOVED it, too. I think next time I make it, I would substitute diced tomatoes for a pico de gallo salsa and I would add corn with the black beans.

Chicken and Black Bean Green Enchilada Rice Bake


2 cups white long grain rice

2 1/2 cups cooked, shredded chicken breast

One 15-ounce can mild green enchilada sauce

One 4-ounce can sliced black olives

One 15-ounce can diced tomatoes

1/2 cup sour cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon McCormick Gourmet Roasted Ground Cumin

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings