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Black Bean Rice Bake

 Black Bean Rice Bake
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
6-8 ServingsPrep: 15 min. Bake: 30 min.


  • 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


  • 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.

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Black Bean Rice Bake (continued)

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.
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