Baked Chicken & Rice with Black Beans

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.

My photo.
Notice the healthful and beautiful addition of grapes on the plate.
We really did have grapes with this meal.

Theirs. 
Whatever.

So give this one a try for yourself.  Then send me pictures.  Tell your husband not to question why you're taking pictures of his dinner, moving the plate to a better source of light or slapping his hand when he tries to eat it.

Here's the recipe - with my changes...

Baked Chicken & Rice with Black Beans
Printable recipe here!
Yield: 6 to 8 servings

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.