Personally, I feel that throwing the word "fiesta" into the title of a recipe has about the same level of appeal as using the word "surprise." Have you ever wanted to eat something called "chicken surprise" or "surprise casserole" or "mama's soup surprise"? That last one is a song the song title of one of my childhood' favorites. At the risk of turning you off with the title "fiesta casserole" I am passing on what just might be a surprisingly tasty and easy family meal. Joe and Daniel both loved it, and the leftovers have been just as good. This could be changed to a vegetarian dish by leaving out the chicken and adding mushrooms.
Serves 6
1 large chicken breast cubed (you can use more if you want)
1 cup yellow rice (I use Mahatma's Saffron Yellow seasonings and Rice)
1 can black beans
1 can diced tomatoes, drained
1 1/2 cup shredded cheddar cheese, set part aside for the top.
1/3 cup sour cream
1 tbs taco seasoning
1/4 tsp garlic salt
In a pot, begin cooking the rice according to the directions. About half way through cooking, add the cubed chicken. Preheat the oven to 350 F.
In a medium, deep casserole dish, combine the beans, tomatoes, cheddar, sour cream, taco seasoning, and garlic salt.
When the rice and chicken are finished cooking, add them to the casserole dish and mix well. Top with the remaining cheese.
Cook for 20 minutes or until cheese is bubbing.
This can be eaten as is, or it can be wrapped in a tortilla.
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