Salsa Chicken Rice Casserole

Ingredients

• 1 cup uncooked long grain white rice
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups cooked and shredded chicken
• 1 cup salsa
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender.
3. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook, stirring, until the onion is softened, about 5 minutes.
4. Stir in the chili powder, cumin, salt, and pepper. Add the chicken and cook, stirring, until heated through, about 2 minutes. Stir in the salsa, remove from heat, and set aside.
5. In a 9x13 inch baking dish, spread the cooked rice. Top with the chicken mixture, then sprinkle with the cheese.
6. Bake in preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Interesting Facts

• This casserole is a great way to use up leftover chicken.
• You can use any type of salsa for this dish - mild, medium, or hot.
• Add more vegetables, like bell peppers, to the dish to make it even more nutritious.