UPDATE: As we are coming to an end of our left overs from this meal, my hubby looked over at me and said, "I really liked this one. It was really good". Now, the reason why I share this with you is because you have to understand that there are 2 major ingredients in this recipe that as soon as my husband hears the words - he winces. Those 2 words are ... Chicken ... and ... Brown Rice. He gets this look on his face like I am trying to feed him raw kale and a glass of water. Now there is nothing wrong with kale and water but to my hubby, who is a "meat and potatoes" kinda guy, it doesn't go over well. LOL So I hope y'all enjoy this one. It has my husbands seal of approval.
1 cup brown rice (rinsed)
3 cups water
1 can enchilada sauce
1/3 cup diced green onions
1/4 cup dried cilantro
1 tbsp ground ancho chili (optional)
1 tbsp ground Aleppo chili (optional)
1 tbsp kosher salt (+/- depending on your taste)
1 can sweet corn (drained)
1 can black beans (drained)
1 1/2 cup shredded cooked chicken
- Combine all ingredients in the pot of the rice cooker, stir until combined. Close lid, cook on brown rice setting.
- Fluff and serve. I serve ours on top of a bed of rice, then I top it fresh chopped cilantro, diced onions, cheese, and Greek yogurt (or sour cream). My hubby likes putting Ranch Dressing on his instead of the Greek yogurt.