Black Bean Rice Bake Recipe

4 1 1
Publisher Photo

Black Bean Rice Bake Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as Black Bean Rice Bake in Country Woman January/February 2000, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlack Bean Rice Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kmpreo User ID: 5850212 203428
Reviewed Mar. 1, 2011

"Very tasty! However if you are looking to cut calories, skip this one."

Loading Image