My sister found this recipe on Picky Palate. I take no credit for it, other than trying it and loving it. There are more pictures on Picky Palate website. This picture is from there!
2 Tablespoons extra virgin olive oil
1 medium white onion, finely chopped
1 anaheim chili pepper (it’s mild), finely diced
1 1/2 Cups chopped sweet peppers
1 1/2 Tablespoons minced fresh garlic
4 Cups cooked/steamed rice (Not minute rice. I use brown rice.)
1 Tablespoon ground cumin
2 Cups cooked shredded chicken breast (Can use canned chicken)
1/4 teaspoon Garlic Salt
1/2 teaspoon dry Ranch Dressing Seasoning (I buy a big container of this from Costco instead of the packets)
1/2 Cup prepared Salsa
1 can corn, drained
1 can black beans, drained
1/2 Cup fresh cilantro leaves, chopped
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice and cumin, reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.
2. Place chicken breast into a medium skillet over medium heat. Season with garlic salt, ranch seasoning and salsa; mix and reduce heat to low.
3.Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.
