2 tbsp. oil
3 tbsp. minced garlic
1 1/2 cups jarred salsa (whichever heat your family prefers)
1/4 cup water or broth
3 cups previously prepared brown rice (while white rice will do, it has little nutritional value)
2 cups previously prepared boneless, skinless chicken, shredded
1 1/2 cups water or broth
3 tbsp. taco seasoning
shredded cheddar cheese, any amount desired

Preheat oven to 350°F and grease a 1 1/2-quart casserole dish. Heat a large skillet with oil to medium and sauté garlic. Add salsa. Simmer for a few minutes. Add rice and 1/4 cup water or broth and mix. Once incorporated, pour into greased casserole.

In same skillet, simmer (uncovered) shredded chicken, taco seasoning, and remaining amount of water. Once liquid has reduced by 1/3 or so, add chicken mixture, a bit at a time, to rice mixture until all the chicken is in the casserole and mixed well with the rice. Add shredded cheese if desired and mix.

Bake, covered with foil, at 350°F for 30 minutes. If desired, remove at end of cook time and sprinkle shredded cheese on the top and bake uncovered for 5 more minutes.

Serve with a vegetable and sour cream dollops.

Serves 6.

Submitted by: BBev