Baked Chicken, Rice and Black Bean Casserole

This recipe has spread like wildfire among my friends, because it is so darn good, kid-friendly, and is a one-dish meal.  I started making this several years ago for our family, and then made it on a beach trip with our dear friends, the Bolings.  It was a hit with even the pickiest of eaters, and I have since made it for other friends, all who have incorporated it into their dinner rotation.  It's also gluten-free!  The hubby always says he doesn't understand having the carrot in it, but to me, any chance to sneak in some more veggies is a good thing! 

Bottom line, majority rules, you MUST try this one!

Baked Chicken, Rice, and Black Bean Casserole (Southern Living)

Ingredients

1 (10-oz.) package yellow rice mix

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped carrot

1 tablespoon olive oil

2 cups cubed cooked chicken

1 (15-oz.) can black beans, drained

1 (10-oz.) can diced tomatoes and green chiles, undrained

2 cups (8 oz.) grated Monterey Jack cheese

Preparation

1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.
3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt. or 13- x 9-inch baking dish; sprinkle with remaining 1/2 cup cheese.
4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.