Yellow Rice with Chicken & Black Beans
Servings
Prep Time
Cook Time
Ready In
Recipe: #5447
May 15, 2012
Categories: Main Dish, Casseroles, Poultry, Chicken, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Skillet, No Eggs, Canned Tomatoes more
"I got this recipe from Southern Living ages ago and just made it again and still loved it, again! it's easy and quick to make, I add in some garlic for extra flavor"
Ingredients
Nutritional
- Serving Size: 1 (374 g)
- Calories 1024.1
- Total Fat - 78.9 g
- Saturated Fat - 12.7 g
- Cholesterol - 81.9 mg
- Sodium - 1100.8 mg
- Total Carbohydrate - 28.9 g
- Dietary Fiber - 8.9 g
- Sugars - 4 g
- Protein - 61.4 g
- Calcium - 729.6 mg
- Iron - 5.2 mg
- Vitamin C - 12.4 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 350°. Prepare rice according to package directions.
Step 2
Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender. Add garlic, cook 2 minutes.
Step 3
Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and and chiles with juice and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt baking dish; sprinkle with remaining 1/2 cup cheese.
Step 4
Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.
Tips & Variations
No special items needed.
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