1 hot pepper, serrano or jalapeño, or instead use hot sauce
1 clove garlic, chopped
1 tbsp unrefined sea salt
1 cup cooked brown rice (½ cup dry)
Meat of 4 small-to-medium cooked chicken breasts, cut into bite-sized pieces (about 4 cups)
2½ cups salsa
1 can (14 oz/400ml) black soybeans, drained and rinsed
2 cups shredded raw milk cheddar (optional for Dairy-Free)
½ cup cilantro, chopped
In a small saucepan, over medium heat, sauté onion till partly tender, 4 to 5 minutes. Add in red pepper, hot pepper or hot sauce, garlic and salt, reduce heat to low, and cook until tender, 3 to 4 minutes more. Remove from heat.
In a large bowl, combine cooked rice, chicken, salsa, beans, cheese (if using), cilantro and pepper mixture. Fold into a greased 9x13” casserole dish.
Bake covered at 350°F for 30 to 40 minutes.
*Serves 8-10 **It can be prepared ahead, refrigerated, and baked when you need it.