Southwest Chicken and Rice Bake

- Boil chicken in a large pot with black pepper, cumin, chili powder, cayenne pepper and fajita seasoning. When chicken is fully cooked, remove from water and let cool.

- Cook brown rice according to package, using chicken stock instead of water.

- While rice is cooking, heat 1-2 turns of EVOO over medium heat and sauté red pepper, yellow pepper, yellow onion, corn, jalapenos and garlic until veggies are soft and there is no more liquid in the pan. (Veggies will lose water in the first stage of cooking). Add seasonings to taste.

- While veggies and rice are cooking, shred the chicken and place in a large mixing bowl. Preheat oven to 400 degrees.

- Mix chicken, black beans, pinto beans, cooked veggies, cooked rice and large can of enchilada sauce.

- Transfer to a greased (cooking spray) 9x13-glass casserole dish. If needed add small can of enchilada sauce. Cover with shredded cheese.

- Bake at 400 degrees for about 20 minutes, until cheese is melted and sauce is bubbling.

- Remove from oven and let stand 10 -15 minutes. Serve with salsa and/or sour cream.