Ingredients

• 1.5 cups minute brown rice uncooked (white or brown minute rice will work)
• 2 cups low sodium chicken broth
• 1/2 medium yellow onion finely diced
• 15 oz. canned sweet corn drained and rinsed
• 1 lb. boneless skinless chicken breasts cut into 1-inch chunks (raw)
• 16 oz. jar salsa any spice level works
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon smoked paprika
• 1 teaspoon chili powder
• 2 teaspoon garlic powder
• 1/2 cup Colby Jack cheese
• optional toppings: shredded Colby Jack cheese Greek yogurt, salsa, and green onions

Instructions

1. Preheat oven to 375 F and spray a large casserole dish with nonstick cooking spray
2. Add all of the ingredients (minus the shredded cheese) into the casserole dish and mix together with a wooden spoon making sure that everything is well mixed and submerged in liquid.
3. Then, cover with aluminum foil and bake at 375 F for about 50 minutes.
4. Uncover and top with shredded cheese. Bake, uncovered, for an additional 10 minutes.
5. Once fully cooked, let rest for 10 minutes before serving. Top with greek yogurt, more shredded cheese, salsa, and green onions.

Tips & Notes

1. Nutrition Information is for a serving of 8 people and includes the 1/2 cup of Colby Jack cheese

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