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

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

Preheat oven to 350°. Prepare rice according to package directions.

Meanwhile, sauté onion, bell pepper, carrot, and garlic in hot oil in a medium skillet over medium heat 10 minutes or until tender.

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.

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