Southwest Chicken Bean And Rice Casserole - cooking recipe

Ingredients

3 cups cooked rice
1 -2 tablespoon butter
1/2 teaspoon salt
14 1/2 ounces diced tomatoes with green pepper and onion, undrained
2 cups shredded cheddar cheese, DIVIDED
1 tablespoon oil
1 cup chopped sweet onion
5 cups diced cooked chicken
19 ounces enchilada sauce
29 ounces black beans, rinsed and drained
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon adobo seasoning
1/2 teaspoon ground cumin
1 tablespoon cilantro
2 3/4 ounces sliced black olives (optional)
2 teaspoons cilantro

Preparation

Preheat oven to 350. Lightly spray a 13\" x 9\" baking dish with nonstick cooking spray.
In a large skillet over medium heat, melt butter; add rice, salt and diced tomatoes w/ pepper/onion. Heat through and pour into bottom of prepared baking pan. Sprinkle 1 cup of the cheese over top.
In same skillet, over med-high heat, sautee onion in the oil until translucent. Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo, cumin and 1 tbsp cilantro. Stir and heat through. Pour over top of mixture already in the baking pan.
Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro.
Bake at 350 for 20-25 minutes.