2/3 cups brown rice
1 cup vegetable or chicken broth
1 Tbs olive oil
1/3 cup chopped onion
2 medium zucchini, diced
2 cooked chicken breasts, cut into bite sized pieces
1/2 tsp cumin
salt to taste
a pinch of cayenne pepper to taste
1 (15oz) can black beans, drained and rinsed
1 (4oz) can diced green chili peppers, drained
1-2 cups shredded cheddar cheese
Mix rice and broth together in a pot and bring to a boil. Reduce heat to low and let simmer for 45 minutes, or until the rice is tender.
preheat oven to 350 degrees. Lightly grease a 9x13" casserole dish.
Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken. Season with cumin salt and cayenne pepper. Cook and stir until the zucchini is lightly browned and chicken is heated through.
In a large bowl, mix the cooked rice, onion, zucchini, chicken, beans, chilis and 1/2 the cheese. Transfer to the prepared casserole dish, sprinkle with remaining cheese.
Cover the dish loosely with foil, and bake for 30 minutes. Uncover, and continue baking 10 more minutes until bubbly and lightly browned.
Recipe Source: Six Sisters Stuff