Baked Chicken and Rice With Black Beans

10  ounces		yellow rice mix
1  cup		chopped onion
1/2  cup		chopped green bell pepper
1/2  cup		chopped carrot
1  tablespoon		olive oil
15  ounces		2 cups cubed cooked chicken black beans, drained
10  ounces		diced tomatoes and green chiles, undrained
8  ounces		grated Monterey Jack cheese

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Preheat oven to 350°. Prepare rice according to package directions.
Meanwhile, sauté onion, bell pepper, and carrot 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.