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Baked chicken with black beans and rice Recipe

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This recipe for Baked chicken with black beans and rice is from The Tumbarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10-oz.) package yellow rice mix (mexican type)
1 c. chopped onion
1/2 c. chopped green bell pepper
1/2 c. chopped carrot
1 tbsp. olive oil
2 c. cubed cooked chicken
1 (15-oz.) can black beans, drained
1 (10-oz.) can diced tomatoes and green chiles, undrained
2 c. (8 oz.) grated Monterey Jack cheese
Directions:
Directions:
Preheat oven to 350°. Prepare rice according to package directions.

Meanwhile, sauté 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 chilles, 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.

Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I often use a rotisserie chicken to save on time. This recipe is easily modified.

 

 

 

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