Chicken Rice Bake

Well my good women, it's time for another recipe to break up our January a little bit. Woah, January is almost over? When did this happen? Well, what do you know. Anyway, this recipe is quite delicious. Try it! You're gonna like the way it tastes, I guarantee it. ;)

2 c. white long grain rice
2 1/2 c. cooked, shredded chicken breast
1 (15 oz) can mild green enchilada sauce
1 (4 oz) can sliced black olives
1 (15 oz) can diced tomatoes
1/2 c. sour cream
1 t. kosher salt
1/2 t. freshly ground black pepper
1 t. Ground Cumin
1 (15 oz) can ranch style pinto beans w/ jalapenos
2 c. shredded cheddar cheese

Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray. Cook rice according to package directions. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings.
*If you like your food a little milder, the actual recipe just calls for black beans, drained and rinsed, but Kasey and I found we like a little more kick to ours. :)