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Monday, December 19, 2011

Super, Simple, Scrumptious.

Last week I was sick and tired of eating at 9pm so I figured I'd do something super simple. And I did! It was delicious and so I want to share it with you.

Tex Mex Casserole
serves 4-6

1 cup cooked Basmati rice
1 can corn
1 can black beans, drained and rinsed
1lb uncooked chicken, diced
2 tbsp butter
2 tbsp flour
1 cup chicken broth
1/3 cup milk
chili powder to taste
garlic powder to taste
cumin to taste
2 - 3 roma tomatoes, diced
1/2 cup chopped cilantro
8oz shredded cheddar (::evil laugh::)

Set oven to 375. Add the first four ingredients to a casserole dish and stir to mix it up evenly. Set aside. 
In a small saucepan, melt your butter and once it's turned to liquid gold, whisk in flour. 
Once it's made a paste, add your chicken broth, stirring to mix the roux with the broth. Add your spice trio. 
Cook until thickened and bubbly and then add milk. 
Pour the sauce evenly over the stuff in the casserole dish.  Stir to saturate. 
Top with the tomatoes and cilantro and then, with that deep, dark sin, 880 calories worth of shredded cheddar. 

Pop in the oven for 20 - 30 minutes.


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