This yummy dish can be made vegan and is still just as delicious! The combination of the flavors has just a hint of spiciness, but not too much for those of us who prefer not to burn our taste buds. It is a great casserole to make for a potluck dinner or to bring leftovers for lunch!
Arroz con Pollo Verde
(Green Chicken & Rice)
Serves: 8
2 TBSP Wildtree Roasted Garlic Grapeseed Oil
1 small onion, chopped
1 cup uncooked rice
2 cups water
2 TBSP Wildtree Chicken Bouillon or Vegetable Bouillon Soup Base
1 cup frozen whole kernel corn
2 cups shredded cooked chicken
1 (15 ounce) can black beans, rinsed and drained
½ cup sour cream
1 cup Wildtree Roasted Tomatillo Sauce
1 cup shredded cheddar cheese
1 TBSP chopped cilantro (optional)
Preheat oven to 375° F. Spray 8-inch baking dish with nonstick cooking spray; set aside. Heat Roasted Garlic Grapeseed Oil in large nonstick skillet and cook onion, stirring occasionally, 3 minutes or until almost tender. Stir in rice and cook, stirring occasionally, for 2 minutes or until rice is golden. Add water and Chicken or Vegetable Bouillon and bring to boil over high heat. Reduce heat to low and simmer covered 10 minutes. Stir in corn and cook covered an additional 10 minutes or until rice is tender. Remove skillet from heat, stir in chicken, beans, sour cream, and Tomatillo Sauce. Spread half of the rice mixture into prepared dish; sprinkle with ½ cup of cheese, then top with remaining rice and cheese. Bake 10 minutes or until cheese is melted. Garnish, if desired, with chopped fresh cilantro.
