This is a
delicious, pretty and nutritious casserole - it bakes while you prepare a
salad. If you have big appetites, serve
cornbread or French bread too. Choose
your favorite beans, cheese and “heat” in your Tomatoes with Green Chilies to
make it your own. We used the chicken,
but I suspect you wouldn’t even miss it. We used our home-canned black beans in this favorite.
Baked Chicken and Rice With
Black Beans
10
ounces Yellow Rice Mix
1
cup Onion -- chopped
1/2
cup Green Bell Pepper -- chopped
1/2
cup Carrot -- chopped
1
Tablespoon Olive Oil
2
cups Cooked Chicken -- cubed
15
ounces Black Beans, Canned –
drained and rinsed
10
ounce can Tomatoes With Green Chilies -- undrained
8
ounces Monterey Jack Cheese --
grated
Preheat oven
to 350°. Prepare rice according to
package directions.
Meanwhile,
saute onion, bell pepper, and carrot in hot oil in a medium skillet over medium
heat 10 minutes or until tender.
Combine hot
cooked rice, onion mixture, chicken, beans, diced tomatoes and chilis, and 6
ounces cheese in a large bowl. Spoon
into a lightly greased 3 quart or 13 x 9" baking dish; sprinkle with
remaining cheese.
Bake,
covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is
melted.
8 Servings
"Southern Living Our Best Casseroles"
If you don’t
have or don’t want to use the Yellow Rice Mix, perhaps to reduce sodium, here’s
a recipe to make your own.
Rice Mix
1
Cup Rice
1/4
Teaspoon Turmeric
Speck Cayenne
1/8 Teaspoon
Garlic Powder
1/2
Teaspoon Onion Powder
1
Tablespoon Dried Green Pepper
3
Teaspoons
Chicken Base
2 1/2
Cups Water
2
Tablespoons Butter
To Make Rice
Mix:
Melt the
margarine in a saucepan. Add the mix. Sauté the rice and seasonings for a few
minutes, until the rice is toasty, and begins to turn opaque. Add the water.
Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the
lowest possible flame. Simmer, covered for until done, or for about 20 minutes.
Serve hot.
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