| 1. |
Cook 1 cup of dry rice ahead of time (yields about 2 cups cooked). Open can of beans into colander, rinse and let drain. |
| 2. |
Brown chicken (or turkey) in non-stick skillet with a little cooking spray to stop from sticking. |
| 3. |
When browned, put in med-large mixing bowl. (You can put some of the chili powder, garlic, seasoned salt and pepper on the meat.) |
| 4. |
In same pan, spray with more cooking spray, add onion and cook until almost translucent, then add zucchini, mushrooms and frozen corn. |
| 5. |
Cook until tender. Add to bowl with meat. |
| 6. |
Also in bowl, add cooked rice, canned tomatoes, black beans, cilantro, and other seasonings. |
| 7. |
Mix well and put into casserole dish or small cake pan. Sprinkle cheese on top. Bake at 350 °F (175 °C) for 1/2 hour or until hot. |
| 8. |
Note: freezes well in containers or freezer bags. |
