Just Add a Glass of Wine...or Two.
Monday, December 13, 2010
Each weekend the boyfriend comes into town I make an attempt to whip up something yummy. Mainly because it gives me an opportunity to cook for someone, but also due to the fact that most restaurants are closed by the time he gets in. This past weekend I went with one of our favorites: Baked Chicken and Rice with Black Beans. Or shall I say "Baked Pork and Rice with Black Beans?" Due to my boyfriends (rare) allergy to poultry, I substituted pork for chicken, which doesn't affect the end product at all. This is one recipe I can't seem to stop making and has everyone going back for seconds! While it was only for the two of us, it could have probably fed a small army. Well, maybe not a small army, but you know what I mean. The good thing about cooking too much is that there were leftovers to enjoy for lunch the next day (and the day after that)!
Baked Chicken and Rice With Black Beans
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
Preheat oven to 350°. Prepare rice according to package directions.
Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.
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.
Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.