Online reviewers give this recipe five stars for being an easy weeknight dish. Because it's brimming with veggies in addition to the rice, chicken, beans and cheese, it really is a one-dish meal.
1 (10-oz.) package yellow rice mix
1 cup chopped onion
1/2 cup chopped green bell pepper
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
2 cups (8 oz.) grated Monterey Jack cheese
How to Make It
Preheat oven to 350°. Prepare rice according to package directions.
Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.
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.
Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.
Baking this dish, or heating in a microwave, brings all ingredients to the same temperature, allows flavors to meld, and yes, lets the cheese melt.This dish can be refrigerated and cooked the next day. The recipe makes a lot, and smaller households can benefit by freezing half for the next week. One commenter split the dish into two containers and gave one to a friend with a new baby.
This is so delicious! I left out carrots, used Mild Rotel Tomatoes w/Chilis, Mahatma Yellow Rice and Cheddar cheese instead of Monterey Jack. For the chicken, I seasoned boneless breasts with salt, pepper, cumin, onion powder and chili powder and cooked on grill pan, then chopped and added 2 cups. So, so good. Will definitely make again. Loving the left-overs for lunch this week! :-)
I really enjoyed this recipe! it was super easy and turned out wonderful, I added snap peas and corn to it as well (the more veggies the better!) and cooked my chicken with some black sesame oil and some spices. I also used yellow safron rice and topped with a little cumin and cayenne seasoning and crunched up tortilla chips, it was awesome and I will definitely use this recipe again!
This is delish! Very flavorful. Used the Zatarain's rice mix per other suggestions but to cut down on salt used the Bush's low sodium black beans, drained and rinsed well. I didn't have any cooked chicken so sauteed cumin-tossed breast with the onion, pepper, and carrots. I also didn't add the extra cheese on top. We like our food a bit spicier and mixed about 1-2T of chili powder (didn't measure, just shook it in) before baking. It was so popular that, after lunches for all, there's barely any left! I will definitely make again.
I didn't have yellow rice - used white rice left over from chinese take-out the night before. Use a healthy dash of Lousiana hot sauce, and my husband couldn't stop eating it! In fact, he asked me to make it again tomorrow night! Pretty looking, nice colors, good flavor balance (even with white rice) and fairly easy to make. Smells good in the oven too.
I was pleasantly surprised and enjoyed the way everything came together. This was simple and just as good even after making the few substitutions I had to in order to prepare this. I was mostly shocked by my picky 6 YO's approval and will def make more in the future!
Loved it! I made some changes, took out the green pepper (heartburn), used pork instead (what I had in the freezer), used a pepper jack and added a handful of cilantro. My husband liked it so much that I made a double batch the second time around so that he could take it for lunch. I would suggest under cooking the carrots a little bit for more texture. Definitely going to be a standard around our house.
I have made this recipe several times using a store bought rotissere chicken and I think it's excellent. There are only a few recipes that I tend to actually make more than twice, but this one is a keeper!
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