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 Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60

Ingredients Amount 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.