Ingredients
- 2 cups cooked brown rice (I made a fresh pot of brown rice with seasoning.)
- 2 heaping cups chili (I use leftover Santa Fe Chicken Chili or Butternut Bean Chili)
- 1-1 1/2 cups cooked organic free-range chicken pieces
- 3-4 oz. sharp cheddar, shredded
- A handful of grape or cherry tomatoes, halved
- Basil or parsley or cilantro
Directions
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Pre-heat the oven to 350 degrees F. Lightly oil an 8 × 8-inch baking dish or casserole.
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Layer the cooked brown rice in the bottom of the baking dish. Top with the chili; use all and any of the liquid/juices. Scatter chicken pieces all over the top. Add the halved tomatoes. Sprinkle with cheddar cheese and parsley. Bake for about 30 to 35 minutes until the center is heated through, the cheese has melted, and the chili sauce is bubbling around the edges a bit.
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Serve in warm shallow bowls or plates, with a green salad or sliced winter fruits on the side.