mexican rice and black bean casserole

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By shecooks curiouscooks
from The Villages, FL

This recipe was personally prepared by Jo Beth Hartz for the July 2015 meeting of the Curious Cuisiners.

serves 8
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For mexican rice and black bean casserole

  • 1 lb
    bulk pork sausage
  • 2 can
    (14.5 oz) stewed tomatoes, mexican, undrained
  • 2 c
    cooked white rice
  • 1 can
    (15 oz) black beans, rinsed and drained
  • 3/4 c
    coarsley chopped green pepper
  • 1/2 c
    shredded cheddar cheese (2 oz)
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How To Make mexican rice and black bean casserole

  • 1
    Preheat oven to 350 degrees. In a large skillet, cook sausage until cooked through, using a wooden spoon to break up sausage as it cooks. Drain off fat.
  • 2
    Stir in undrained tomatoes, cooked rice, beans, and pepper into the sausage. Spoon into a 3 qt rectangular baking dish.
  • 3
    Cover and bake for 40 to 45 minutes or until heated through. Remove from oven and sprinkle with cheese. Let stand for 5 minutes before serving.If desired, serve with sour cream.

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