1 C. chopped onion

1/2 C. chopped green bell pepper

1/2 C. chopped carrot

1 Tbsp. olive oil

2 C. cubed cooked chicken

15-oz. can black beans, rinsed and drained

10-oz. can diced tomatoes and green chiles, undrained

2 C. (8 oz.) grated Monterey Jack cheese

 

Preheat oven to 350 degrees F. 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 and 1/2 C. cheese in a large bowl. Spoon into a lightly greased 3-quart or 13×9-inch baking dish; sprinkle with remaining 1/2 C. cheese. Bake, covered, at 350 degrees F for 30 minutes; uncover and bake 10 minutes or until cheese is melted.