This is one of those recipes that I pulled off the internet in desperation one night. The process went something like this: "OK, I have a little leftover chicken and some rice... what can I make?"
Sadly, this is an all-too-familiar scenario in this house of little planning.
This particular dish has become a staple for our family, because it is somewhat healthy and it is a great way to use up a little bit of chicken (from a rotisserie chicken, from a chicken breasts picked over by picky children, from chicken used to make chicken stock; you get the idea). The rest of the ingredients are easily kept on hand in case of emergency.
The dish starts with rice; I am not a purist, so I make mine in a casserole dish in the microwave. I use brown rice and, because I have hungry boys, about 1.5 cups of rice with 3 cups of water and a little olive oil and salt for taste. You could use less rice if you don't need all the starch to fill up those bellies.
While the rice is cooking, mix your shredded chicken or whatever meat you are using (about 2 cups is ideal, but I have made it with less) with a small can of tomato sauce and a packet of low sodium taco seasoning. Yes, I could make my own taco seasoning -- I could make my own sauce, for that matter -- but without descending into the realms of possibility, I note that this particular dish is all about quick last minute assembly when I'm under the gun.
1/2 C cheddar cheese or to taste
sour cream (optional)
Cook rice in 2.5 quart casserole dish. Mix chicken, tomato sauce and taco seasoning in a separate bowl and then pour on top of cooked rice. "Ice" mixture with refried beans and then sprinkle with cheese. Warm in oven at 350 degrees for 20 minutes or until cheese is melted. Serve with sour cream, tortillas and hot sauce if your tastes are so inclined.