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Recipes - Mexican Rice and Black Bean Casserole

Recipe Name

Mexican Rice and Black Bean Casserole

Submitted by

RHSfacs

Recipe Description

A complete meal that provides protein and fiber.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	40	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



12	ounces	97% fat free turkey breast
3	slices cooked	Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium
1 1/2	cup	Tomatoes, Italian Style Stewed
1	cup	black beans, canned, rinsed & drained
1	cup	chili beans medium 16 oz cans
1	cup	brown rice cooked
1/2	cup	corn, frozen - thawed
1	medium (2-1/2\" dia)	Onion, chopped
1	cup, chopped	green pepper, medium dice
1	cup, chopped	red pepper
1	clove	garlic minced
1/2	tablespoon	thyme, dry, ground
1/2	tablespoon	cumin, ground
1/2	tablespoon	chili powder
1/2	teaspoon	black pepper, ground
1/4	cup, shredded	shredded cheddar cheese
6	tablespoons	sour cream - light

Steps

Sequence	Step

1	Fry 3 slices of bacon.
2	Saute chopped Onion in 2 Tbls of bacon fat.
3	Fry turkey in suated onions.
4	Cook brown rice according to directions on package.
5	Chop green and red peppers.
6	Drain and rinse beans. Measure 1 cup of each and add to the fried turkey.
7	Measure corn and add chopped peppers to fried turkey.
8	Measure spices and add to the fired turkey.
9	Add Mexican-style stewed tomatoes.
10	Add cooked brown rice to all of the other ingredient and mix well.
11	Put mixture in a covered casserole dish and bake for 35 minutes. Remove from oven, remove cover and sprinkle the shredded cheddar cheese on top. Place bake in oven uncovered for 5 minutes. Remove from oven and let stand for 5 minutes. Serve and add a dollop of sour cream if desired.

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