Chicken and Rice Fiesta Layer Bake

Once again, not pretty. But it was creamy, tasty and comforting. I wanted something Mexican inspired so I threw this together with what I had on hand. I meant to add some black beans...but I forgot. Maybe next time...because there will be next time!

INGREDIENTS

1 cup rice, uncooked
2 cup chicken broth
1 ½ tablespoons olive oil
½ teaspoon cumin
½ teaspoon red pepper flakes
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 ½ teaspoon oregano
salt and pepper
1 can tomato sauce

3 chicken breasts, cut into pieces
2 tablespoons olive oil
1 block cream cheese, cut into pieces
2 tablespoons taco seasoning
¼ cup sour cream
1 small can green chilies
salt and pepper

½ cup shredded cheese
hot sauce/taco sauce

DIRECTIONS

Preheat oven to 350.

Begin by toasting your rice on the stove top in olive oil. Add broth and all your spices (not the tomato sauce). Stir and bring to a boil. Once boiling, cover and turn down to simmer. Cook for about 20 minutes. When rice is done, stir in tomato sauce. (You can also cook your rice using whatever method you prefer or buy a pre-made Spanish type rice).

While rice is cooking, in a separate pan toss your chicken with olive oil, taco seasoning, salt and pepper. Add cream cheese. Cook on medium to medium low, stir as needed. When your chicken is about done add in the canned green chilies. Once cooked, remove from heat and stir in sour cream. (I didn’t cook my chicken on a higher heat because I like cooking it at medium to medium low to keep it tender and let flavors get into the meat)

Spray a 9x13 dish with cooking spray. Layer down rice and top rice with the chicken mixture. Top chicken mixture with shredded cheese. Bake for 10-15 minutes.

Serve with hot sauce or taco sauce.