Chicken & Black Bean Casserole

I found this delightful dish on Pinterest a while back.  I decided to make it for the family on the first night of fall break.  Huge success.  I was impressed the brother didn't have any complaints, although I did add extra chicken just for him.  Teenage boys REALLY like meat apparently.  I think it makes great comfort food for the cooler weather months.  And it's decently healthy.  You can get the original recipe from Six Sisters' Stuff.  Here's mine:

Ingredients:
1 cup minute brown rice
1 tbsp EVOO
1/2 small onion, diced
2 medium zucchini, sliced thin
4 small chicken breasts, thawed
8 oz package mushrooms, sliced
1 tsp cumin
salt to taste
ground cayenne pepper to taste
15 oz can of black beans, rinsed and drained
7 oz can of diced green chile peppers
Shredded cheese to taste (pick your variety)

Directions:
Preheat oven to 350.  Boil the chicken until done.  Shred it or cube it.  Meanwhile, heat a large skillet with the EVOO.  Add onion, mushrooms, and zucchini.  Cook until done; set aside.  In a large microwave safe bowl, cook rice using broth from boiled chicken.  Add seasoning, black beans, green chile peppers, chicken and some cheese; stir.  Mix in vegetables from skillet.  Place in a greased 9x13 baking dish.  Cover with foil.  Bake for about 20 minutes.  Remove foil and bake for about another 10 minutes.  Enjoy!