Southwest Chicken and Rice Casserole
Sautéed Zucchini and Black Beans
Ingredients
- 1½ cups long-grain white rice
- 2 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 3 Tbsp butter
- 1 (16-oz) bottle avocado Ranch dressing
- 1 (12-oz) pkg frozen corn
- 1 (7-oz) can diced green chiles
- 2 tsp ground cumin
- 1 (8-oz) pkg shredded Mexican-blend cheese
- 1 (4-oz) pkg crispy tortilla strips
Instructions
- Preheat oven to 350°F. Cook rice according to package directions; transfer to a large bowl.
- Meanwhile, season chicken lightly with salt and pepper. Melt butter in a large skillet over medium-high heat; add chicken, and cook 6 minutes or until done. Transfer to bowl with rice.
- Stir in dressing, corn, chiles, cumin, and cheese; spoon into a greased 13- x 9-inch baking dish.
- Bake 30 minutes or until hot and bubbly; sprinkle with tortilla strips.
Side Dish Ingredients
- 2 zucchini, thinly sliced
- 2 Tbsp olive oil
- 1 tomato, chopped
- 1 (15-oz) can black beans, drained and rinsed
- 2 tsp ground cumin
Side Dish Instructions
- Cook zucchini in hot oil in a large nonstick skillet over medium-high heat, stirring often, 5 minutes or until just tender.
- Stir in tomato, beans, and cumin; cook until thoroughly heated. Season with salt and pepper to taste.
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