Black bean and mixed rice casserole - receta - TA: recipe

Hispanic Times Magazine, March-April, 1998

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 chopped 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, drained and rinsed

1/2 cup whole kernel corn

1/2 cup peas

1 1/2 cups fat-free sour cream

1 1/4 cups (5 ounces) shredded reduced-fat or fat-free cheddar cheese, divided

Salt

Pepper

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 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 1/4 cup cheese. Bake, uncovered, at 350 until hot through, about 30 minutes.