Chicken Taco Rice Bake

3 cups of Ralston’s Nature’s Blend purple, red, and brown rice

6.5 cups of chicken broth

1 drained and rinsed can of black beans

1 pound of uncooked chicken breasts diced

1 cup Sofrito

1 small can of diced green chilies

1 small can of ElPato Sauce -yellow can

1/4 cup of queso blanco

2 cups of Mexican Blend cheese

In a casserole dish with a lid, combine all ingredients except cheeses. Bake at 350* with the lid on for about 1 hour until rice is cooked through. Add queso blanco and mix in, top with Mexican cheese and bake for another 15-20 minutes without lid.

Let sit and serve with taco sauce, queso blanco, or other toppings of your choice.

You can add corn if you’d like. You can also add a can of rotel instead of Sofrito.