South of the Border Chicken & Rice Casserole with Wild Herbs

Ingredients:

3 cups cooked rice
6 boneless chicken thighs cut into bite-sized pieces
Oil or fat for sautéing
1 leek, cut lengthwise, cleaned, then cut into pieces
3 cloves garlic, grated
1 poblano pepper, cut into pieces
1 cubanelle pepper, cut into pieces
1 jalapeno pepper, cut into pieces
1 sweet red pepper, cut into pieces
Handful wild herbs or cilantro
1 zucchini, cut into pieces
Wild’erb Seasoning
Chicken bouillon
2 tbsp flour
½ cup yogurt or sour cream
1 cup cream cheese
1 block cheddar cheese, grated

Make cooked rice with broth. Mix with some chili powder. Have about 2-3 cups of cooked rice set aside.

Sauté chicken thighs cut into bite-sized pieces in fat (olive, sesame, butter, coconut) till cooked. Add 1 leek, cut lengthwise in half, thoroughly cleaned, then cut into bite sized pieces. Grate in 3 cloves garlic. Add 1 poblano, 1 cubanelle, 1 jalapeno (or hotter chili pepper if desired) and 1 sweet red pepper cut into bite sized pieces. Keep sautéing and stirring until vegetables are just softened.

Mince your handful of wild herbs and add to the mix. Sauté a bit. Then add 2 small zucchini quartered lengthwise and cut into bite sized pieces. Saute a few more minutes while sprinkling with Wild’erb Seasoning, chicken bouillon, S & P to taste.

When vegetables are softened but still crunchy, sprinkle with 2 tbsp flour. Stir and cook for 3-4 minutes. Then add a half cup yogurt or sour cream and stir in. Add a cup of cream cheese and stir in. Add a splash of water if too thick. Stir till melted and combined. Adjust seasoning.

Spray a casserole dish with oil spray. Spread the rice in the bottom. Pour the chicken mixture over top and spread evenly. Grate a block of cheddar cheese and spread over top of chicken mixture. Cover. Bake 350 degrees for one hour till hot and bubbly. Serve with a salad.