Because my girls are home from college and I can no longer get away with dinners that are comprised of a turkey sandwich or a spinach salad from the garden or even worse, a bowl of oatmeal, I'm once again trying some new recipes and I thought I'd share some of the ones that actually turn out. (I have a horrible record when trying new recipes - most are inedible. I don't why.)
I found this one at Southern Living and made a few changes. If only I could take good pictures, you would get a visual idea of how delicious this really is. Instead, you see what appears to be a lump of stuff. I could use some lessons from those people who 'design' food layouts for commercials and print ads.
1 (10-oz.) package yellow rice mix (I would use brown rice cooked in chicken bouillon because I don't care for those boxed kind)
1 cup chopped onion
1/2 cup chopped green bell pepper (I used those wonderful small peppers - red, orange, yellow)
1/2 cup chopped carrot
1 tablespoon olive oil
2 cups cubed cooked chicken
1 (15-oz.) can black beans, drained
1 (10-oz.) can diced tomatoes and green chiles, undrained (I used 14.5 oz)
2 cups (8 oz.) grated Monterey Jack cheese (I used Colby/Jack but any Mexican blend will work)
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.