The calm before the storm.
The next couple days/weeks are going to be pretty crazy for me.
(But in a good way!)
We are going on our delayed Honeymoon – YAY! So this will be my last post for about 2 weeks. I would like to blog about some of the things we do and EAT on our trip but I’m not sure what the internet situation will be like. So until then I’ll send you off with the recipe from last Mondays Peanut Gallery meal.
Chicken and Black Bean Casserole
(recipe adapted from Six Sisters’ Stuff)
- 2/3 cup rice
- 1 ¼ cup chicken broth (divided)
- 1 tablespoon olive oil
- 1/3 cup diced onion
- 2 medium zucchini, thinly sliced
- 2 cooked skinless boneless chicken breast halves, chopped
- 1/2 cup sliced mushrooms (optional)
- salt and pepper to taste
- ground cayenne pepper to taste
- 2 oz cream cheese
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can diced green chile peppers, drained
- 1-2 cups shredded Cheddar cheese-depending on how much cheese you like (pretty much any kind of cheese combo you would like would work well – I’m using cheddar-jack)
Bring rice and 1 cup chicken broth to boil, reduce heat, cover and simmer for 45 minutes or until rice is soft and liquid is absorbed.
Preheat oven to 350º and grease a 9×13 casserole dish.
Cook the onion in olive oil over medium high heat until tender.
Then add in chicken, mushrooms and zucchini. Season with salt, pepper and cayenne pepper.
Cook until zucchini and mushrooms are soft and slightly browned.
Add in chicken, green chilies, cream cheese, ¼ cup chicken broth, black beans, rice and half the cheese. Stir until mixed well and heated through. (see note below)
****Note***** When doing this again, I would not add rice and beans in to the pan, I would fold in rice and black beans in a large bowl after the rest was combined. When mixing in the beans over heat it kind of turned everything greyish – not very appealing.
When combined, spread into casserole dish and cover with remaining cheese.
Bake uncovered for 30 minutes or until bubbly and cheese has slightly browned.
One thing I would add next time would be ½ – 1 Tablespoons of diced jalapeno peppers – I like it spicy!
I have to admit – it’s not a very pretty dish (the greyishness doesn’t help) but it’s a yummy, filling dish that’s not on bad on the diet either!
I will definitely miss you guys for the next couple weeks but I should be back with good stories (and probably 5-10 extra pounds…….)
And for all you would be burglars out there – since I’m telling the whole world wide web that I’m going to be out of town – there will a house sitter staying in our home to take care of things while we’re gone, so no need in getting any ideas.
I’ll see you in a couple weeks!