Quick and Easy Loaded Chicken Taco Casserole

0 Preheat the oven to 350 F.
1 Mix the rice with the lime juice and chopped cilantro. Spread the rice evenly into the bottom of a 9x13 inch baking dish.
5 Spread the drained and rinsed black beans evenly over the rice layer.
2 Mix the shredded chicken with the chili powder, cumin, onion powder, garlic powder, sea salt, and pepper. Spread the seasoned shredded chicken evenly over the rice in the baking dish.
3 In a bowl, whisk together the salsa and sour cream. Pour the mixture over the chicken and rice in the baking dish. Sprinkle the cheese over top and bake for 20 minutes, until the cheese is browned.
4 Before plating, spread the fresh pico evenly over the casserole. Garnish individual plates with guacamole, cilantro, and additional sour cream, then serve.