Ingredients
– 2 cups cooked chicken, shredded
– 1 cup cooked rice (white or brown)
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 cup salsa (your favorite kind, mild or spicy)
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 teaspoon cumin
– 1 teaspoon chili powder
– ½ teaspoon garlic powder
– Salt and pepper to taste
– Optional: Chopped cilantro and sliced jalapeños for serving
Equipment Needed
– Large mixing bowl
– 9×13 inch baking dish
– Measuring cups and spoons
– Spoon or spatula for mixing
– Aluminum foil (optional for covering)
Step-by-Step Instructions
First things first, preheat your oven to 350°F (175°C). This is always my starting point because I need that oven hot and ready for the magic to happen. In a large mixing bowl, I combine my shredded chicken, cooked rice, black beans, corn, salsa, cumin, chili powder, garlic powder, and a sprinkle of salt and pepper. It’s a colorful mix, and the aromas already start to tickle my senses. I stir everything together until it’s well mixed, assembling a beautiful southwestern tapestry of goodness. (See the next page below to continue steps…)