- 2 (6.8 oz.) boxes Spanish rice pilaf
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1/2 cup chopped carrot
- 2.5 cups shredded rotisserie chicken
- 15 oz. can black beans, drained and rinsed
- 10 oz. can diced tomatoes with green chiles
- 7 oz. package shredded 2% reduced-fat Colby and Monterey Jack cheese
Preheat oven to 350. Prepare rice according to package directions. Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and carrot; cook 10 minutes, stirring occasionally, or until tender. Stir together rice, onion mixture, chicken, beans, tomatoes, and 1.5 cups cheese in large bowl. Spoon half of mixture into a 8 or 9 inch backing dish coated with cooking spray. Sprinkle with 2 Tbsp cheese. Cover and bake 20 minutes. Uncover and bake 10 minutes longer or until bubbly and light brown. Makes 4 portions.
Line an 8 or 9 inch baking dish coated with heavy duty aluminum foil, allowing several inches of foil to extend over sides. Spoon remaining half of rice mixture into dish; sprinkle with remaining 2 Tbsp cheese. Cover and freeze 2-3 hours or until firm. Remove from baking dish by holding edges of foil; fold foil over casserole. Wrap in more foil, sealing tightly. Freeze up to 1 month. When ready to use, thaw in refrigerator over night. Place foil covered casserole back in baking dish; uncover and bake at 350. Makes 4 portions.