• 3 pouches SOMOS™ Mexican Street Corn White Rice
  • 2 pouches SOMOS™ Mexican Black Beans
  • 1 pouch SOMOS™ Smoky Chipotle Mushrooms
  • 1 tbsp olive oil
  • 3 medium bell peppers (orange, yellow, and red), small diced
  • 1 medium yellow onion, small diced
  • 6 cloves of garlic, minced
  • 1 tsp salt
  • 2 cups shredded mexican cheese blend, divided
  • 3 cups shredded rotisserie chicken
  • To serve: SOMOS™ Mexican Chili Crisp Nuts & Seeds, lime, green onions, avocado, fresh parsley or cilantro


  1. Preheat the oven to 350°F.
  2. Heat the olive oil in a large skillet over medium heat. Add the bell peppers and onion and sauté for 4-5 minutes, until starting to soften.
  3. Add the garlic and salt. Cook one minute, until the garlic is fragrant.
  4. Add the SOMOS™ Mexican Street Corn White Rice, SOMOS™ Mexican Black Beans, and SOMOS™ Smoky Chipotle Mushrooms, and cook 3 minutes.
  5. Add 1 cup of cheese and the rotisserie chicken. Stir well and cook 2 minutes.
  6. Transfer the mixture to a 9x13” casserole dish. Top with the remaining cup of cheese.
  7. Bake for 10 minutes.
  8. Serve with a drizzle of SOMOS™ Mexican Chili Crisp Nuts & Seeds, a squeeze of lime juice, and a sprinkle of fresh parsley/cilantro.