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1 cup dry long grain white rice (brown is great too, but takes longer to cook)
10 oz enchilada sauce
1 cup chunky salsa
½ tsp ground cumin
1 tsp ground garlic
1 tsp ground onion
1 cup cooked, shredded chicken (I use rotisserie in a jiffy)
1 cup sweet corn kernels
1 can (15oz) black beans, rinsed/drained
1½ cup Mexican blend or cheddar-jack shredded cheese
Optional: chopped fresh cilantro or green onions for garnish, extra salsa, or guacamole
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1st Keep
 RandyW
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