Baked Chicken Casserole with Spanish Rice & Black Beans

Sunday nights are generally a night where I am just pretty tired from an active weekend with the family and don't like to spend too much time in the kitchen.  

I found this recipe a while back in Southern Living magazine and forgot about it till I opened it up this afternoon and was reminded just how easy Sunday night dinners can actually be... and just cause it's easy and you get a little help, doesn't necessarily mean it's not equally as delicious! 

Baked Chicken Casserole with Spanish Rice & Black Beans

1 Cup White Rice

2 Cups Chicken Broth

1 cup chopped onion

1/2 green bell pepper diced small

1/2 red bell pepper diced small

1 clove garlic minced

4 Boneless Skinless Chicken Breasts

1 large can black beans, rinsed and drained

1 small can diced tomatoes

1 small can diced chiles 

1/2 Cup Cheddar Cheese

1/2 Cup Monterey Jack 

1 small can sliced black olives

3 or 4 scallions or green onions chopped

2 tbs. olive oil

Salt & Pepper

Preheat oven to 350 degrees.  

In a saute pan with the olive oil, saute the onion, bell peppers & garlic. Add Chicken and allow to brown on either side.  Remove. Set aside. 

In a large oven safe casserole dish add your rice & tomatoes, onion, bell peppers & garlic, chicken broth, chiles, salt & pepper.  Arrange chicken breasts on top.  Cover with foil and cook in the oven for 20 minutes.  Remove from the oven and pour the beans on top, sprinkle with the cheese, scallions and olives.  Cook uncovered in the oven for another 15 minutes. 

Super easy! Super delicious! 

**adapted from Southern Living Magazine Recipe**