Baked Chicken, Rice, and Black Beans

Photo from SouthernLiving.com

This was an easy and very YUMMY casserole.  It was a little spicy, but the kids at least tried a few bites.  (They are very picky eaters.)  One thing I liked about this recipe is that it is not a sauce-heavy casserole.  The cheese seems to be the only "guilty" item in this dish.

I think it would also be great with some peas or corn mixed in.  I tripled this recipe to deliver meals to friends...it made 3 8x8 pans and 1 8x11 pan.

1 (10-oz.) package yellow rice mix
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 chiles, undrained
2 cups (8 oz.) grated Monterey Jack cheese

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 chiles, 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.

Check out more great recipes at:
TEMPT MY TUMMY TUESDAY at Blessed with Grace
TUESDAYS AT THE TABLE at All the Small Stuff
MOUTHWATERING MONDAY at A Southern Fairytale