Black Bean and Mixed Rice Casserole
A deliciously hearty and satisfying chicken, rice and bean casserole with a medley of flavors and textures.
1 (6-ounce) package white and wild rice mix
Vegetable cooking spray
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup red pepper
1 1/2 cups sliced mushrooms (4 ounces)
2 teaspoons Italian seasoning
1 pound boneless, skinless chicken breast, cooked and cubed (2 1/2 cups)
1 (15-ounce) can black beans, rinsed, drained
1/2 cup whole kernel corn
1/2 cup loose pack frozen peas
1 1/2 cups fat-free sour cream
1 1/2 cups (5 ounces) shredded cheddar cheese - divided use
Salt and ground black pepper, to taste
- Cook rice according to package directions, discarding spice packet.
- Spray medium skillet with cooking spray; heat over medium heat until hot. Add onion, green and red pepper, mushrooms, and Italian seasoning; cook, covered, over medium heat until mushrooms are wilted, about 5 minutes. Cook, uncovered, until vegetables are tender and excess moisture gone, 5 to 8 minutes.
- Combine rice, mushroom mixture, chicken, beans, corn, peas, sour cream and 1 cup cheese; season to taste with salt and pepper. Spoon into 2-quart casserole; sprinkle with remaining 1/2 cup cheese.
- Bake, uncovered, at 350°F (175°C) until hot through, about 30 minutes.
Makes 8 servings.
Tip: Leftover cooked chicken or turkey can be used.
Recipe and photograph provided courtesy of the Bean Institute.