Chicken and Yellow Rice With Beans
1 (10-oz.) package yellow rice mix
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped carrot
1 tablespoon olive oil
2 cups cubed cooked chicken (I use the broth from the chicken to cook the rice)
1 (15-oz.) can beans, drained (black, pinto, red)
1 (10-oz.) can diced tomatoes and green chiles, undrained
2 cups (8 oz.) grated Monterey Jack cheese
1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.
3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, 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.
4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.
Yield: Makes 6 to 8 servings
1 (10-oz.) package yellow rice mix
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped carrot
1 tablespoon olive oil
2 cups cubed cooked chicken (I use the broth from the chicken to cook the rice)
1 (15-oz.) can beans, drained (black, pinto, red)
1 (10-oz.) can diced tomatoes and green chiles, undrained
2 cups (8 oz.) grated Monterey Jack cheese
1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.
3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, 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.
4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.
Yield: Makes 6 to 8 servings
