Mexican Casserole

   *

    *1 cup brown rice
   * 1 cup chicken broth (or use proportions recommended on rice cooker)
   * 1 tablespoon olive oil
   * 1/3 cup diced onion
   * 1 clove garlic, minced
   * 1 medium zucchini, thinly sliced
   * 2 cooked skinless boneless chicken breast halves, chopped
   * 1/2 cup sliced mushrooms
   * 1/2 teaspoon cumin
   * salt to taste
   * ground cayenne pepper to taste
   * 1 (15 ounce) can black beans, drained
   * 2 jalapenos
   * 1 cup shredded carrots
   * 1 cup shredded reduced fat  mexican cheese

  1. Cook the rice and broth in the rice cooker
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a
large casserole dish.
  3. Heat the olive oil in a large skillet over medium heat, and cook
the onion and garlic until tender. Mix in the zucchini, chicken,
carrots, and mushrooms. Season with cumin, salt, and ground cayenne
pepper. Cook and stir until zucchini is lightly browned and chicken is
heated through.
  4. In large bowl, mix the cooked rice, onion, zucchini, chicken,
beans, jalapenos, and 1/2 the cheese. Transfer to the prepared
casserole dish, and sprinkle with remaining cheese.
  5. Cover casserole loosely with foil, and bake 30 minutes in the
preheated oven. Uncover, and continue baking 10 minutes, or until
bubbly and lightly browned.