Black Bean and Rice Cuban Casserole

My friend, A, is the best cook. She fed my sweet husband when we lived apart for 3 months when he was working here in Florida & we were still in NC. Soon after we moved in, she brought us a delicious Tampa meal. It was perfect! Dh does not love leftovers, but we ate this delicious casserole for days. She served it with Tony's Tampa salad & Cuban bread. I believe the recipe was in the February 2009 issue of Southern Living. You will love it!

Here is the recipe:
Yield
Makes 6 to 8 servings

Ingredients
1 (10-oz.) package yellow rice mix
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped carrot
1 tablespoon olive oil
2 cups cubed cooked chicken
1 (15-oz.) can black beans, drained
1 (10-oz.) can diced tomatoes and green chiles, undrained
2 cups (8 oz.) grated Monterey Jack cheese
Preparation
1. Preheat oven to 350°. Prepare rice according to package directions.

2. Meanwhile, sauté 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 chiles, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt. or 13- x 9-inch baking dish; sprinkle with remaining 1/2 cup cheese.

4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.