22 March 2009

Baked Chicken with Rice & Black Beans

Tonight I made a Mexican chicken and black bean casserole based on this recipe. Admittedly I've been on a Sidekicks kick, especially since after using them in those stuffed peppers I wandered over to Safeway and discovered them on sale for half price. So, I've got a cupboard stocked full of Sidekicks.

. . . whatever works.

Baked Chicken and Rice with Black Beans
(from Southern Living, via Love at First Bite)

1 package Mexican Rice Sidekicks
1/2 large onion, chopped
1 green bell pepper, chopped
1/2 cup chopped carrots
1 jalapeno pepper, diced
3 chicken breast halves, cooked and cubed (don't overcook!)
1 can black beans, rinsed and drained
1/2 large can diced tomatoes
6 slices Monterey Jack cheese

1. Sauté the onions, pepper and carrots for about 10 minutes. Throw in the jalapeno for the last 2 minutes.

2. Prepare the rice as per package instructions.

3. Mix all ingredients together in a large casserole dish and top with cheese.

4. Bake covered for 30 minutes at 350°F, then uncovered for another ten minutes.

Eeeeeeaaaaaasy. And tasty.


  1. I'm so glad you tried the casserole and enjoyed it! Looks great, and love your photos!

  2. The casserole looks delicious and the pictures are great! Do you have any tips to share for getting the photos to look so good? They are so colorful.


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