Spanish Rice and Beans
Put a little olé into your weeknight with this one pot meal featuring rice, beans, corn, tomatoes, rotisserie chicken and the kick of chilies.
Ingredients
Serves6
1 cup | Rotisserie chicken, from the deli, shredded or diced |
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3/4 cups | Uncooked long-grain rice |
3 Tbsp. | Dehydrated chopped onion |
2 tsp. | Chicken-flavor bouillon base |
1 tsp. | Season-all |
1/4 tsp. | Pepper |
1 | Dash garlic powder |
1 tsp. | Sugar |
1/2 tsp. | Salt |
1, 14 oz. can | Pinto beans, drained and rinsed |
1, 14.5 oz. can | Diced tomatoes, with liquid |
1, 4 oz. can | Diced greens chiles or 1/2 Anaheim chiles, seeded and minced |
2 cups | Tomato juice |
1, 14 oz. can | Corn, drained |
Directions
Preheat oven to 350° Fahrenheit.
Lightly prepare a 2-quart casserole with nonstick cooking spray. Add rice, onion, and seasonings, and stir together.
Stir in beans, corn, tomatoes, green chiles, and chicken. Pour tomato juice over all.
Cover and bake 40-45 minutes. Enjoy!