Print Ingredients 1 package (6 ounces) white and wild rice mix Vegetable cooking spray 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 Number of Servings : 8 Directions Cook rice according to package directions, discarding spice packet. Spray medium skillet with cooking spray; 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 is 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.