This one dish meal makes a great weeknight dinner option because you get every component in each bite. It’s loaded with flavor because of enchilada sauce and taco seasoning.

Servings: 5 servings

Serving Size: 270g

Prep Time: 10 minutes

Total Time: 25 minutes

Nutrition Facts: 322 calories / 48g carbs / 26.5g protein / 5.5g fat

Ingredients:

• 1 pouch (240g) “Seeds of Change” quinoa and brown rice with garlic (cooked) 
• 8-ounces (227g) cooked chicken breast (diced) 
• 1, 15-ounce can (260g) black beans (drained and rinsed) 
• 1 cup frozen corn (165g)
• 2 small (190g) fresh tomato (diced)
• 2 tablespoons taco seasoning (18g)
• 1 cup red enchilada sauce (240g) 
• 1/2 cup (56g) shredded Mexican cheese blend (divided)

Optional garnishes: cilantro, avocado

Instructions:

1. Preheat the oven to 375 degrees F. 
2. Cook rice per package directions.
3. Coat an 8-inch square baking pan with nonstick cook spray.
4. Add cooked rice packet, chicken, beans, corn tomatoes, taco seasoning, enchilada sauce and the cheese (reserve about 2 tablespoons for topping) to a large bowl and mix well. Transfer to the pan. Top with the remaining cheese. 
5. Bake for 15-20 minutes or until hot and the cheese is melted and bubbly.

Notes

1. Use green enchilada sauce if you prefer the flavor. 
2. If you can’t find the Seeds of Change brand of rice, Uncle Ben’s is another popular brand that makes a brown rice packet.