Black Bean And Mixed Rice Casserole Recipe

Ingredients

• 1 package (6 ounces) white and wild rice mix
• Vegetable cooking spay
• ½ cup chopped onion
• ½ cup chopped green pepper
• ½ cup red pepper
• 1 ½ cups sliced mushrooms (4 ounces)
• 2 teaspoons Italian seasoning
• 1 pound boneless, skinless chicken breast, cooked and cubed (2 ½ cups)
• 1 can (15 ounces) Black beans or 1 ½ cups cooked dry-packaged Black beans, rinsed, drained
• ½ cup whole kernel corn
• ½ cup peas
• 1 ½ cups fat-free sour cream
• 1 ½ cups (5 ounces) shredded reduced-fat or fat-free cheddar cheese, divided
• Salt and pepper, to taste

How to make Black Bean And Mixed Rice Casserole

1. Cook rice according to package directions, discarding spice packet.
2. Spray medium skillet with cooking spry; heat over medium heat until hot.
3. Add onion, green and red pepper, mushrooms, and Italian seasoning; cook, covered, over medium heat until mushrooms are wilted, about 5 minutes.
4. Cook, uncovered, until vegetables are tender and excess moisture gone, 5 to 8 minutes.
5. Combine rice, mushroom mixture, chicken, beans, corn, peas, sour cream and 1 cup cheese; season to taste with salt and pepper.
6. Spoon into 2-quart casserole; sprinkle with remaining ½ cup cheese.
7. Bake, uncovered, at 350o F.
8. until hot through, about 30 minutes.

Notes