Chicken and Black Bean Green Enchilada Bake

(www.picky-palate.com)

2 c white long grain rice
2 1/2 c cooked, shredded chicken breast
15 oz mild green enchilada sauce
4 oz can sliced black olives
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 (McCormick Gourmet Roasted Ground Cumin recommended)
15 oz can black beans, drained and rinsed
2 c shredded cheddar cheese

Preheat oven to 350° and spray 9x13" baking dish.

Cook rice according to pkg 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.  Pour chicken mixture over rice and top evenly with cheese.  Bake 30-35 minutes, until cheese is melted and rice is hot.

6-8 servings.