Mexican Chicken and Rice

• 1 tbsp extra virgin olive oil
• 1 onion, chopped
• 1 red pepper, chopped
• 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

1. 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.
2. In a large bowl, combine cooked rice, chicken, salsa, beans, cheese (if using), cilantro and pepper mixture. Fold into a greased 9x13” casserole dish.
3. 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.