Next, prep veggies by dicing the yellow and green peppers and finely dicing the purple onion. Sprinkle veggies into casserole dish.
Prep chicken breast by cutting it into 1-inch chunks and then placing that on top of vegetables.
Add in germinated brown rice, green chiles, and black beans.
In a large pyrex or glass bowl, add enchilada sauce, chicken broth, and spices and mix. Then, pour mixture on top of veggies and chicken.
Using a large spoon to mix everything together. Use your hands to press all solid contents into the liquid so that everything is (mostly) covered.
Cover with aluminum foil (do not skip this part) and bake for 30 minutes. Then, remove and stir. It will still be a little soupy, but don’t worry this is how it’s supposed to be! Place back in the oven for 30 more minutes, covered.
Remove from oven and sprinkle with shredded cheese and place back into the oven for 3-5 minutes to fully melt the cheese.
Remove and let sit** for about 5-10 minutes before slicing and serving. Top with fresh cilantro, Greek yogurt/sour cream, and a squeeze of lime.
Germinated brown rice cooks very differently than short grain or long grain brown rice. The one subsitution we have found that works best is long grain white rice. We have personally tested this recipe using long grain white rice and you can substitute this 1:1. If you decide to long grain brown rice, however, you will need to cook your casserole for an additional 30 minutes to an hour due to do the variations in cook time between rice.
Option to sub water or vegetable broth for chicken broth
Make sure you let your casserole sit for at least 5-10 minutes to both cool and continue cooking. If your brown rice is still a little crunchy, letting it sit (covered) will help it continue to cook.