Baked Chicken and Rice With Black Beans
10 ounces Yellow Rice Mix (recipe below) 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.
"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.
1 Cup Rice
1/4 Teaspoon Turmeric
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.