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Black Bean Rice Bake Recipe

This recipe is a comforting casserole full of flavor. The combination of chicken, rice and beans can't be beat.—Bean Education and Awareness Network, Scottsbluff, Nebraska

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Black Bean Rice Bake Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6-8 Servings

15 30 45

Ingredients

1 package (6 ounces) long grain and wild rice mix
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tablespoon canola oil
2-1/2 cups cubed cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups sour cream
1-3/4 cups shredded cheddar cheese, divided
1/2 cup frozen corn
1/2 cup frozen peas
2 teaspoons Italian seasoning
Salt and pepper to taste

Directions

Cook the rice according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and peppers in oil until crisp-tender. Add the chicken, beans, sour cream, 1 cup of cheese, corn, peas, Italian seasoning, salt and pepper. Stir in rice.
Transfer to a 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 418 calories, 20 g fat (12 g saturated fat), 95 mg cholesterol, 606 mg sodium, 31 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Black Bean Rice Bake in Country Woman January/February 2000, p41