シンプルワンパンの鶏とライスのメキシカンキャセロール

2 lb boneless, skinless chicken breast, cut into bitesized pieces 1½ cups jasmine rice, uncooked 1 can (10 oz) mild red enchilada sauce 1 3/4 cups chicken broth 1 medium yellow onion, diced 1 red bell pepper, diced 1 cup corn, drained 2 CUPS 1 can black beans, drained and rinsed 1 small can mild diced green chiles 2 tbsp minced garlic 100g reduced-fat Mexican-blend cheese Seasoning blend: 2 tsp chili powder 1½ tsp ground cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika ½ tsp dried oregano Directions: 1. Preheat your oven to 400°F. 2. Grab a 9x13 baking dish - add the chicken breasts, 1½ cups uncooked jasmine rice, diced onion, bell pepper, corn, black beans, green chiles and minced garlic directly to the baking dish. 3. Season with chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, salt and black pepper. Pour in the 10-ounce can of enchilada sauce, 1 3/4 cups of warm chicken broth 1. Spread it into an even layer and make sure the rice is submerged beneath the liquid. 2. Cover the dish tightly with foil and bake at 400°F for 45 minutes. 1. Remove the foil and sprinkle 150g of reduced-fat Mexican-blend cheese evenly over the top. 2. Return it to the oven uncovered for another 10-15 minutes, or until the cheese is melted, the rice is tender and the chicken has reached 165°F. 1. Let it rest for 10 minutes so the rice can absorb the remaining liquid. 2. Divide into six servings and finish with your favorite toppings. Serve hot & enjoy!