For the extra spicy version, include the optional jalapeno pepper.

INGREDIENTS | SERVES 4–6

• 2 cups brown rice, cooked
• 2 cups white rice, cooked
• 2 large tomatoes, chopped
• 1 medium onion, chopped
• 3 cups cooked chicken breast, diced in small cubes
• Pepper to taste
• 2 cups low-fat sour cream
• 12 ounces low-fat Monterey jack or mozzarella cheese, shredded
• 1 (12-ounce) can black olives, drained and sliced
• 1 jalapeño, seeded and cut into strips (optional)

1. Preheat oven to 350°F.

2. In a large bowl, combine the cooked brown and white rice, tomatoes, onion, and diced chicken. Season with pepper.

3. Spoon about half of this mixture into a shallow, greased, 2- to 3-quart casserole dish.

4. Cover with 1 cup sour cream, half of the cheese and half of the olives.

5. Repeat the above layers.

6. Bake uncovered for 45 minutes.