Black Bean and Mixed Rice Casserole

An image depicting the Black Beans and Mixed Rice Casserole recipe

To download a Spanish translation of this recipe click here.



  • 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

To download a Spanish translation of this recipe click here.


  1. Cook rice according to package directions, discarding spice packet.
  2. 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.
  3. 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.