INGREDIENTS
2 Cups Brown Rice Cooked
3 Cups Chopped Rotisserie Chicken
1 Cup Corn
1/3 Cup Green Pepper Diced
1/3 Cup Onions Diced
1 Tablespoon Chili Powder
½ Teaspoon Paprika
1 Teaspoon Pink Himalayan Salt
½ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
1 ½ Teaspoon Cumin
¼ Cup Sour Cream
¼ Cup Heavy Whipping Cream
1 ½ Cups Shredded Cheddar
ASSEMBLY
- In a medium sized mixing bowl add the chili powder, paprika, salt, garlic powder, onion powder, and cumin. Mix until fully combined.
- Add the sour cream and the heavy whipping cream to the seasoning. Mix until fully combined.
- Add the chicken and mix until the chicken is evenly coated.
- In a large bowl add the rice, corn, peppers, and onion. Mix well.
- Add the chicken to the rice and mix until fully combined.
- Add the chicken mixture to a medium sized backing dish.
- Top with the shredded cheese.
- Bake at 375 for 35 – 40 minutes.
- Serve with tortilla chips, veggies, salsa, guacamole, and sour cream.
- ENJOY!