Mexican Chicken, Rice and Veggie Casserole

Ingredients

• 1 red onion small, diced
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 clove garlic minced
• 3 cups cooked chicken left-over, cubed
• 2 cups uncle ben cooked, 's® Rice cooled
• 1 red bell pepper cored and diced
• 1 zucchini shredded
• 4 ounces diced green chilies drained, or 1 jalapeño, diced
• 1 cup corn kernels canned, fresh or frozen and defrosted
• 15 ounces black beans drained and rinsed
• 12 ounces salsa or enchilada sauce
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese

Nutrition

• Calories : 620 calories
• Carbohydrate : 74 grams
• Cholesterol : 80 milligrams
• Fat : 18 grams
• Fiber : 9 grams
• Protein : 39 grams
• SaturatedFat : 6 grams
• Sodium : 1340 milligrams
• Sugar : 6 grams