Mexican Chicken Bean and Rice Casserole

• 1 cup rice, cooked according to directions
  
• 2 chicken breast, cooked and chopped
• 1 16 oz can refried beans
• 1 14.5 oz can of petite diced tomatoes
• 1 4 oz can of fire-roasted green chilies
• 1 cup corn
• 1 cup cheddar cheese
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp minced garlic
• 1 tsp minced dried onion
• 1/2 tsp white pepper
• 1 cup crushed tortilla chips

sour cream
diced tomato
hot sauce

In a large bowl mix the rice, chicken, beans, tomatoes, chilies, corn, garlic, onions, and pepper.

Spread into a greased 13x9 pan. Top with tortilla chips and cheese. Cover and place into a 375 degree oven for 30 minutes. During the last 10 minutes of cooking time remove cover to brown top slightly.

Serve with diced tomatoes, sour cream and a bit of hot sauce or anything else ya like!