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Source: America's Favorite Food Associations

Black Bean and Mixed Rice Casserole
An interesting rice and bean casserole.
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Serves: 8
Prep Time: 35 minutes
Cook Time: 30 minutes
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1 pakage (6 ounces) white and wild rice mix
Vegetable cooking spray
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper
1 1/2 cups mushrooms, sliced (4 ounces)
2 teaspoons Italian seasoning
1 pound boneless skinless chicken breast, cooked and cubed (2 1/2 cups)
1 can (15 ounces) black beans, drained and rinsed
1/2 cup whole kernel corn
1/2 cup peas
1 1/2 cups sour cream, fat-free
1 1/2 cups (5 ounces) Shredded Cheddar cheese, reduced-fat or fat-free, divided
salt and pepper

Cook rice according to package directions, discarding spice packet.
Spray medium skillet with cooking spray; heat over medium heat until hot. Add onion, green and red pepper, mushrooms,, and Italian seasoning; cook, covered, over medium heat until mushrooms are wilted, about 5 minutes. Cook, uncovered, until vegetables are tender and excess moisture gone, 5 to 8 minutes.

Combine rice, mushroom mixture, chicken, beans, corn, peas, sour cream and 1 cup cheese; season to taste with salt and pepper. Spoon into 2-quart casserole; sprinkle with remaining ½ cup cheese. Bake, uncovered, at 350° until hot through, about 30 minutes.

Leftover cooked chicken can be used.

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