Mexican Casserole

Preheat oven to 450 degrees Fahrenheit.

Start by boiling 2 cups of water in a small pot. Add 2 cups of Minute brown rice and cook according to package directions, about 10 minutes, until the water is absorbed and the rice is tender.

Peel and cut one large sweet potato into small cubes. Spread the sweet potato pieces on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and about a teaspoon of paprika. Toss everything together to coat evenly and roast in the oven for 25 minutes.

While the sweet potatoes are roasting, cut one zucchini into small pieces and chop one bell pepper. Rinse and drain one cup of frozen corn and one 15-ounce can of black beans. Set the vegetables aside.

Peel and chop one yellow onion and mince three cloves of garlic.

Heat a generous drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 to 4 minutes, until translucent. Add the minced garlic and stir for about 1 minute.

Add one pound of ground chicken and cook, breaking it up with a spoon, until fully browned.

Add the chopped zucchini, bell pepper, corn, and black beans to the skillet. Season the mixture with 2 teaspoons of cumin, 2 teaspoons of Italian seasoning, salt, and pepper to taste. Stir everything together and let it cook for 1 to 2 minutes, just until heated through.

Pour in about 1 cup of enchilada sauce and let the mixture simmer gently while the rice and potatoes finish cooking.

Once the rice is done and the sweet potatoes are roasted, combine everything in a large baking dish. Spread the rice on the bottom, top with the enchilada chicken mixture, and add the roasted sweet potatoes. Stir to evenly mix everything together in the dish.

Sprinkle 1½ cups of shredded Mexican cheese over the top. Return the baking dish to the oven and bake at 450 degrees for 8 to 10 minutes, until the cheese is melted and bubbly.

Top with fresh chopped cilantro and serve with guacamole on the side if desired.