Has the weather turned cooler where you are? It’s trying to here but so far we have gray, drizzly skies and a bit cooler temps with humidity. I’m wondering if we’ll see the sun again or even if we’ll have Fall! Since I have moved my office upstairs I have lost my view from the windows. Not that it was much more than the neighbor’s houses and yard. We have a tree in the back yard that we have hung a bird feeder for the cat’s entertainment but I’ve come to enjoy the sounds of the birds and seeing the different types show up for meals. I’ve noticed the bigger the bird, the more it bullies the smaller ones for the food. There is enough to go around but I have to hand it to a few of the smaller birds, they hold their own. Now, my view is of the house next door – well the roof of it. That’s it. The roof and the gray skies. Definitely boring! Despite that, I enjoy my little office and study for hours, shutting out the world. Yep, you guessed it, time flies and I forget everything – including to start dinner! Thanks to Red Gold Tomatoes and Luke Bryan I now have a quick dinner recipe that is not only delicious but pretty to look at. You know, we “eat” with our eyes first so if it’s not appealing, it can set the tone for our taste buds to fail. So not the case with this recipe!
I am proud to partner with Red Gold Tomatoes to share one of Luke’s favorite recipes which features Red Gold Tomatoes. Red Gold is partnering with Luke to bring his Farm Tour 2015 concerts to local farm fields. After the shock wore off, I read the rest of the email and freaked a bit more as I also will be demonstrating how to make the dish on the local morning news for promotion for the concert. Excited? Nervous? YES! I even get to go to the concert when Luke stops in Macon, Georgia all courtesy of Red Gold. How cool is all this?!?! For now, I’m giving you the recipe and after the concert I will have another blog post about the whole experience.
This recipe is great way to use up leftover chicken or you can buy the already cooked rotisserie chicken from your grocer’s deli. If there are any leftovers, they would be great in stuffed peppers or as soft tacos! Life is easier when the prep is kept to a minimum, don’t you think?
Cast of Ingredients – This is such a colorful array of foods!
Dice up the onion, green pepper, and carrot – then saute a few minutes
Combine everything in a large mixing bowl
Pour into a baking dish, top with more cheese, and bake
Thanks to my wonderfully awesome friend, Debbie Ealer, for assisting me as she took the pictures for me while I was preparing the dish. You should really check out her blog, it’s fantastic!
- 1 - 10 oz package yellow rice mix
- ½ cup chopped onion
- ½ cup chopped green pepper
- ½ cup chopped carrot
- 1 Tbsp. olive oil
- 2 cups cooked cubed chicken
- 1 - 15 oz can of black beans, drained
- 1 - 10 oz. Red Gold Diced Tomatoes with Green Chiles - mild
- 2 cups grated Monterey Jack cheese
- Preheat oven to 350 degrees. Prepare rice according to package directions.
- Meanwhile, saute' onion, green pepper and carrot in hot oil in medium skillet over medium heat 10 minutes.
- Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes, 1½ cups cheese in large bowl.
- Spoon into lightly greased 9 x 13 baking dish. Sprinkle with remaining cheese.
- Bake at 350 degrees covered for 30 minutes. Uncover and bake 10 minutes or until cheese is melted.
Pin this image!
Stay tuned for part two of this exciting event with a blog post about the demo and the concert!