Baked Chicken and Rice with Black Beans

I was looking for a one-pot meal a week or so ago, and found this recipe to be pretty easy. I boiled the chicken with the rice to make it even easier on myself. Rotel tomatoes are funny--sometimes they add just the right kick. Other times, I find them too spicy. [Brett, of course, never finds them too spicy.] When I made this recipe there was a little more kick than I would have preferred. Which means that Ryan found it too spicy as well. I'll probably make it again sometime when I'm looking for an easy one-pot. But next time I may try using the mild Rotel tomatoes. I ate mine with a dollop of cream cheese to tone it down. I left out the carrot, because I was too lazy to peel and cut it by the time I got to that point.

Baked Chicken and Rice with Black Beans
Source: Southern Living

1 (10-oz.) package yellow rice mix
1 cup chopped onion
1/2 cup green bell pepper
1/2 cup carrot
1 tablespoon olive oil
2 cups cooked chicken
1 (15-0z.) can black beans, drained
1 (10-oz.) can diced tomatoes and green chilies, undrained
2 cups (8oz.) grated Monterey Jack cheese

1. Preheat oven to 350 degrees. Prepare rice according to package directions.
2. Meanwhile, saute onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.
3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chilies, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 13x9-inch baking dish; sprinkle with remaining 1/2 cup cheese.
4. Bake, covered, at 350 degrees for 30 minutes; uncover and bake 10 minutes or until cheese is melted.