While this dish has a little prep time, the end result is totally worth it!
Ingredients
3 TBL butter
2 red bell peppers, chopped
1 onion, chopped
2 medium jalapeno peppers, seeded and minced
2 garlic cloves, minced or pressed through garlic press
1 tsp cumin
¼ cup flour
6 cups chicken broth
1 cup half and half cream
4-5 chicken breasts, boneless and skinless (2 lbs)
1½ cups white rice
8 oz jack cheese, shredded (I used my food processor)
1 can black beans (15 oz), drained and rinsed
1½ cup frozen corn, thawed
2 limes, juiced
Tortilla chips, crushed to crumbs
cooking spray
Instructions
Melt butter in a large pot (with a lid) over medium high heat.
Add bell peppers, onion, jalapenos and salt. Cook until soft, about 10 minutes.
Stir in garlic and cumin and warm through, about 30 seconds. Add in flour and stir constantly for about 1 minute, until slightly browned.
Whisk in broth and cream, stirring slowly to incorporate.
Add the chicken breasts, cover and bring to a simmer.
Reduce heat to low and cook until chicken is cooked completely or thermometer reads 160 degrees, about 15-18 minutes.
Remove chicken to cool and add rice to broth mixture. Stirring often, cover rice and cook until cooked, about 22 minutes.
Shred chicken when cooled enough to handle. Remove pan from heat and stir in following ingredients: shredded chicken, grated cheese, drained black beans, corn and lime juice.
Season with salt and pepper. Pour into a 13 x 9 dish. Spread out the crushed tortilla chips on top of mixture. Spray with cooking spray all over top. Cover with foil. Place in 400 degree oven for 45-60 minutes until bubbling. Remove foil and bake until crumbs are crisp, 15-20 minutes.
This can be frozen and defrosted overnight in the fridge. Bake as above after defrosted.
Recipe by momwithagoldenfork at http://www.momwithagoldenfork.com/dinnertime/black-bean-chicken-and-rice-revisited/