Ingredients
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2 (7 ounce) skinless, boneless chicken breasts
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¼ cup olive oil, divided
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salt and ground black pepper to taste
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3 ½ cups water
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1 (10 ounce) bag yellow rice
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1 medium onion, chopped
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1 medium red bell pepper, chopped
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2 medium carrots, shredded
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2 cloves garlic, chopped
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2 cups shredded Monterey Jack cheese, divided
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1 (15 ounce) can black beans, rinsed and drained
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1 (10 ounce) can diced tomatoes with green chile peppers
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
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Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
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While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
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While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
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Grease a 9x13-inch baking dish.
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Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
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Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.
Cook's Note:
To make ahead: Prepare recipe through Step 5 and freeze. To serve, defrost and bake as directed.
Nutrition Facts (per serving)
| 409 | Calories |
| 17g | Fat |
| 41g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 409 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 7g | 34% |
| Cholesterol 53mg | 18% |
| Sodium 991mg | 43% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 5g | 18% |
| Total Sugars 3g | |
| Protein 24g | 48% |
| Vitamin C 25mg | 28% |
| Calcium 255mg | 20% |
| Iron 2mg | 10% |
| Potassium 413mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
