I thought it was dynamite. Mike hasn't tried it yet, but I'm confident he'll like it.
I got the recipe from About.com Cooking for Kids, and I of course tweaked it a little. Best of luck to you. To those about to make a casserole, I salute you.
Mexican Rice Casserole
(adapted from About.com Cooking for Kids)
1 c. rice
1 1/2 c. chicken broth
1 14-oz. can kidney beans, drained and rinsed
1 8-oz. can tomato sauce
1 t. cumin
1 t. coriander
1 packet Goya Sazón
1 t. Goya Adobo
1/2 c. chopped onion
1/2 c. chopped red bell pepper
1/2 c. chopped carrots
1 c. pre-cooked, shredded pork
1/2 c. shredded Monterrey Jack cheese
Preheat the oven to 375°. Bring the chicken broth to a boil. Spray a covered casserole dish with cooking spray. Combine everything but the broth and the cheese in a bowl, then dump it into the casserole dish. Pour the chicken on top, cover with the lid, and bake for 45 minutes. Uncover the casserole, sprinkle with cheese, and put back into the oven for a couple of minutes until the cheese melts. Serve with hot sauce on the side.
Note: This came out of the oven pretty soupy, but the rice absorbed the extra liquid after a while.