Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Chicken and Rice
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1 box Zatarain’s yellow rice |
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1 cup chopped onion |
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½ cup chopped green bell pepper |
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½ cup chopped carrot |
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1 TBSP olive oil |
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2 cups cubed cooked chicken |
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1 (15 oz) can black beans, drained and rinsed |
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1 (10 oz) can Rotel tomatoes |
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2 cups (8 oz) grated Monterey jack cheese |
Preheat oven to 350. Prepare rice according to package directions and sit aside.
Sauté onion, bell pepper, and carrot in hot oil in 10" skillet until tender, 5-10 minutes.
Combine hot cooked rice, vegetable mixture, chicken, beans, Rotel tomatoes, and 1 ½ cups cheese in a large bowl. Spoon into lightly greased 3-qt or 13 x 9-inch baking dish; sprinkle with remaining ½ cup cheese.
Bake, covered, at 350 for 30 minutes. Uncover and bake an additional 10 minutes.
NOTE: This is in the February 2009 Southern Living. It called for a 10 oz. package of yellow rice, but we like Zatarain’s (which is 8 oz) so I just used that. I also bought Purdue ready made chicken, which comes in 2 cup packages. For this recipe I got the Italian spiced ones. It was quite easy to do and taste very good!