Baked Chicken & Rice with Black Beans

Made this for dinner for the boys a few nights ago and they devoured it.

Yield: 6-8

2 tsp. olive oil, divided

cooking spray

1 1/2 lbs. skinless, boneless chicken breast

to taste salt and pepper

to taste Mrs. Dash Extra Spicy Seasoning Blend

1 (6 oz.) box Mexican seasoned rice

4 oz. uncooked brown rice

1/3 cup frozen corn, thawed

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped carrot

1 jalapeño pepper, finely chopped

2 garlic cloves, minced

1 (15 oz.) can black beans, rinsed and drained

1 (10-15 oz.) can tomatoes and green chiles, undrained

2 cups (8 oz.) grated Monterey Jack cheese, divided

  1. Prepare rice according to package instructions. Combine cooked boxed rice, brown rice, and corn  in a large bowl and set aside.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add 1 tsp. olive oil. Sprinkle chicken evenly with salt, pepper and Mrs. Dash Seasoning Blend. Add chicken to pan and cook about 4 minutes on either side or until browned and fully cooked. Remove chicken from pan and set aside.
  3. Add 1 tsp. olive oil to pan. Add onion, bell pepper, carrot, jalapeño pepper, and garlic to pan; cook over medium heat 10 minutes or until tender.
  4. Preheat oven to 350 degrees.
  5. Chop cooled chicken and add to bowl of rice. Combine rice mixture, onion mixture, black beans, tomatoes and 1 1/2 cups cheese in a large bowl. Spoon into 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake, covered at 350 degrees for 30 minutes; uncover and bake an additional 10 minutes or until cheese is melted.

Based on recipe from Southern Living magazine, February 2009

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One Response to “Baked Chicken & Rice with Black Beans”

  1. david says:

    Totally loved it! Thank you for making it again. I tried the recipe later and Allison loved it. Thanks for another good tip.

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