Baked Chicken and Rice

Bake chicken with rice and Progresso® beans for an apt fall dinner.

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  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 9
  • servings 8
 

Ingredients

1
pouch (10 oz) yellow rice mix
1
tablespoon olive oil
1
cup chopped onion (1 large)
1/2
cup chopped green bell pepper
1/2
cup chopped carrot
2
cups cubed cooked chicken
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (10 oz) diced tomatoes with green chiles, undrained
2
cups shredded Monterey Jack cheese (8 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on package.
  • 2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, bell pepper and carrot in oil 10 minutes, stirring occasionally, until tender.
  • 3 In large bowl, mix hot cooked rice, onion mixture, chicken, beans, tomatoes and 1 1/2 cups of the cheese. Spoon mixture into baking dish; sprinkle with remaining 1/2 cup cheese.
  • 4 Cover; bake 30 minutes. Uncover; bake 10 minutes longer or until mixture is bubbly.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on package.
  • 2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, bell pepper and carrot in oil 10 minutes, stirring occasionally, until tender.
  • 3 In large bowl, mix hot cooked rice, onion mixture, chicken, beans, tomatoes and 1 1/2 cups of the cheese. Spoon mixture into baking dish; sprinkle with remaining 1/2 cup cheese.
  • 4 Cover; bake 30 minutes. Uncover; bake 10 minutes longer or until mixture is bubbly.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
,
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
),
Sodium
670mg
670%;
Total Carbohydrate
41g
41%
(Dietary Fiber
3g
3%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 1/2 Starch; 1 Vegetable; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.