It would definitely be a stretch to say that anyone at our house is an adventurous eater. Eveyone (except myself) prefers to stay with the tried and true when it comes to mealtimes.
Every once in awhile, however, I have to throw something out there that is a little different, especially since I’m constantly finding new recipes that I want to try. So, last night for supper, I tried Baked Chicken and Rice with Black Beans, along with some baked eggplant, fruit and bread. I thought the chicken recipe turned out great.
I originally clipped the recipe from a magazine and made a few changes for our tastes; then I received a few additional adaptations from my husband. The test for a new recipe around here is whether it goes into the recipe box after the first try or straight to the trash can. This one made it to the box! Without further ado, here it is.
Baked Chicken and Rice with Black Beans
1 (10-oz) package yellow rice mix (I used Mahatma brand)
1 cup chopped onion (I used red onion, but white, yellow or vidalia would work as well)
1/2 cup chopped red pepper
1 tbsp 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 degrees. Prepare rice according to package directions.
Meanwhile, saute’ onion and red pepper in hot oil in a medium skillet over medium heat about five 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 13x9x2 baking dish; sprinkle with remaining 1/2 cup cheese.
Bake, covered, at 350 degrees for 25 minutes; uncover and bake an additional five minutes or until cheese is melted.
I had some leftover so I will be enjoying that for lunch today! Visit Blessed with Grace for Tempt My Tummy Tuesday and a host of other recipes.