Low Fat Black Bean and Mixed Rice Casserole
rec.food.recipes/Dancer (2000)

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 fat-free sour cream
1 1/2 cups (5 ounces) shredded reduced-fat or fat-free 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 350F until hot through, about 30 minutes.

* Leftover cooked chicken can be used.