Budget Menu & Dirt Cheap Recipes General Recipes Black Bean and Mixed Rice Casserole

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      1 package (6 ounces) white and wild rice mix
      Vegetable cooking spay
      1/2 cup chopped onion
      1/2 cup chopped green pepper
      1/2 cup red pepper
      1 1/2 cups sliced mushrooms (4 ounces)
      2 teaspoons Italian seasoning
      1 pound boneless, skinless chicken breast, cooked and cubed (2 1/2 cups)
      1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained
      1/2 cup whole kernel corn
      1/2 cup peas
      1 1/2 cups fat-free sour cream
      1 1/2 cups (5 ounces) shredded reduced-fat or fat-free cheddar cheese, divided
      Salt and pepper, to taste

      Cook rice according to package directions, discarding spice packet.

      Spray medium skillet with cooking spry; heat over medium heat until hot. Add onion, green and red pepper, mushrooms, and Italian seasoning; cook, covered, over medium heat until mushrooms are wilted, about 5 minutes.

      Cook, uncovered, until vegetables are tender and excess moisture gone, 5 to 8 minutes.

      Combine rice, mushroom mixture, chicken, beans, corn, peas, sour cream and 1 cup cheese; season to taste with salt and pepper. Spoon into 2-quart casserole; sprinkle with remaining 1/2 cup cheese.

      Bake, uncovered, at 350° F. until hot through, about 30 minutes.

      Makes 8 main dish servings.

      TIP: Leftover cooked chicken can be used

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Budget Menu & Dirt Cheap Recipes General Recipes Black Bean and Mixed Rice Casserole