Chicken and Rice Casserole with Black Beans

Baked Chicken and Rice with Black Beans        Nancy Harrison

Note: This a great all-around casserole that everyone loves!

Prep: 25 min., Cook: 10 min. Bake: 40 min.

Ingredients

       1 (10-oz.) package yellow rice mix (Zatarains)

       1 cup chopped onion

       1/2 cup chopped green bell pepper

       1/2 cup chopped carrot

       1 tablespoon olive oil

       2 cups cubed cooked chicken

       1 (15-oz.) can black beans, drained

       1 (10-oz.) can diced tomatoes and green chilies, undrained

       2-3 cups grated Monterey Jack cheese

        

Directions:

1. Preheat oven to 350°. Prepare rice according to package directions.

2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.

3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chilies, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt. or 13- x 9-inch baking dish; sprinkle with remaining 1/2 cup cheese.

4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.