Archive for the ‘Ashley's Chicken and Rice’ Category

Although you do have to do a few things separately there is time while it’s cooking to wash the other 2 pans…

Ingredients:

1  10 oz package yellow rice mix (I use Vigo and prepare according to package instructions.  You may also cook this the day before and just microwave to heat before putting it in baking dish)

1 cup chopped onion (anything but red)

1/2 cup chopped green pepper

1/2 cup carrots cut in small pieces

olive oil spray or 2-3 tablespoons olive oil

3 cups cooked chicken cut into cubes (about 4 boneless skinless breasts or 6 boneless skinless thighs and I boil it in salted water to cook or you can use already cooked chicken from leftovers.  I also cook the chicken the day before and put in fridge just to reduce a step)

1  15 oz can black beans (drained)

1  10 oz can diced tomatoes and green chilis UNDRAINED

8 oz. monterey jack cheese, shredded

Preheat oven to 350.  Saute onion, green pepper, and carrot with a little salt in olive oil until onion is clear and carrots are tender. (about 10 minutes at most)Remove from hot burner.

If skillet is large enough you may add hot cooked rice, cooked chicken, drained black beans, diced tomatoes and chilis and 1.5 cups cheese and stir.  (if needed you can do all of this in a large bowl)  Lightly grease  9x 13 baking dish and spread mixture in it.  Sprinkle leftover cheese on top.  Bake uncovered for 30 minutes.  Adding a can of corn drained would be great, too (put in with the black beans) or serve with corn on the cob!