Wednesday, January 14, 2015

Mexican Black Bean and Rice Casserole

· 1 pound bulk pork sausage
· 2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
· 2 cups cooked Spanish rice
· 1 (15-ounce) can black beans, rinsed and drained
· ¾ cup coarsely chopped green pepper (1 medium pepper)
· 1 cup shredded cheese
· Sour cream, corn chips, tortilla chips, jalapenos, for garnish


1. Preheat oven to 350 degrees. In a large skillet, brown and crumble the sausage. Drain off fat.
2. Stir in tomatoes, cooked rice, black beans and green pepper. Transfer to a 3 quart baking dish.
3. Bake, uncovered, for 40-45 minutes or until heated through. Sprinkle with cheese.
4. Serve with sour cream, chips and/or jalapenos.

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