Black Bean and Mixed Rice Casserole

To download a Spanish translation of this recipe click here.

Course: Entrée

Bean type: Black Bean

Servings:

Calories: 305.6kcal

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1 6-ounce package white and wild rice mix
vegetable cooking spray
½ cup chopped onion
½ cup chopped green pepper
½ cup red pepper
1½ cups sliced mushrooms (4 ounces)
2 teaspoons Italian seasoning
1 pound boneless, skinless chicken breast cooked and cubed (2½ cups)
1 15-ounce can black beans (or 1½ cups cooked dry-packaged black beans) rinsed, drained
½ cup whole kernel corn
½ cup peas
1½ cups fat-free sour cream
1½ cups (5 ounces) shredded reduced-fat or fat-free cheddar cheese, divided
salt and pepper to taste

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 ½ cup cheese. Bake, uncovered, at 350° F. until hot through, about 30 minutes.