Chicken Enchilada Rice Casserole | barbara walker crossing

Ingredients

• 1 lb chicken breast, diced
• 1 cup long grain rice
• 1 cup low‑sodium chicken broth
• 1 cup enchilada sauce
• 1 cup shredded cheddar cheese
• 1 (15‑oz) can black beans, rinsed and drained
• 1 small onion, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste