Chicken and Black Bean Green Enchilada Rice Bake – Five Little Chefs

Ingredients

• 2 cups white long grain rice
• 2 1/2 cups cooked, shredded chicken breast
• One 15-ounce can mild green enchilada sauce
• One 4-ounce can sliced black olives
• One 15-ounce can diced tomatoes
• 1/2 cup sour cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon McCormick Gourmet Roasted Ground Cumin
• One 15-ounce can black beans, drained and rinsed
• 2 cups shredded cheddar cheese