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Cheesy Baked Chicken and Rice

(4)
  4 reviews
  • 25 min prep time
  • 1 hr 5 min total time
  • 9 ingredients
  • 8 servings
  • Pinterest
    159
  • Facebook
    0
  • Save
    710
  • Email
    0
  • Print
    3K

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

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)

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
371.4
% Daily Value
Total Fat
13.1g
20%
Saturated Fat
6.3g
32%
Cholesterol
51.5mg
17%
Sodium
368.1mg
15%
Total Carbohydrate
40.9g
14%
Dietary Fiber
3.1g
12%
Sugars
3.0g
Protein
21.5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
153.40%
153%
Calcium
24.80%
25%
Iron
11.10%
11%
Exchanges:
2 1/2 Starch; 1 Vegetable; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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