• 1 package (6 ounces) white and wild rice mix
  • Vegetable cooking spay
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup red pepper
  • 1 1/2 cups sliced mushrooms (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
  • 1 1/2 cups (5 ounces) shredded cheddar cheese, divided
  • Salt
  • Pepper


Cook rice according to package directions, discarding spice packet. Spray medium skillet with cooking spry; 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 1/2 cup cheese. Bake, uncovered, at 350 until hot through, about 30 minutes.

Note: Leftover cooked chicken can be used.

8 servings

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Submitted 6/13/05.
Source: The American Dry Bean Board
Submitted By: Teresa Johnson
Black Bean and Mixed Rice Casserole