Baked Chicken and Rice With Black Beans

I loved my grandma's chicken and rice, but this takes it to another level. A comforting casserole that is mildly seasoned, but could easily be spiced up as you prefer. From the February 2009 Southern Living magazine, attributed to Meredith Baldwin of Lawrenceville, Illinois.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 1 casserole

Ingredients

• 1 (10 ounce) package yellow rice mix
• 1  cup onion, chopped
• 1⁄2 cup green bell pepper, chopped
• 1⁄2 cup carrot, chopped
• 1  tablespoon olive oil
• 2  cups  cooked chicken, cubed
• 1 (15 ounce) can black beans, drained
• 1 (10 ounce) can  diced tomatoes and green chilies
• 2  cups  grated monterey jack cheese, divided

Directions

1. Prepare rice according to package directions.
2. Meanwhile, saute onions, bell pepper, and carrot in hot oil in a large skillet over medium heat 10 minutes or until tender.
3. Preheat oven to 350F and lightly grease a 3-qt. or 13- x 9-inch baking dish.
4. Combine hot cooked rice, onion mixture, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl (I use the skillet instead).
5. Spoon into the prepared baking dish and sprinkle with remaining 1/2 cup cheese.
6. Cover and bake for 20 to 30 minutes, uncover and bake 5 to10 minutes or until cheese is melted.