mexican rice and black bean casserole

Name: MEXICAN RICE AND BLACK BEAN CASSEROLE
Prep time: 30 min
Cook time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 pound(s) bulk pork sausage; 2 can(s) (14.5 oz) stewed tomatoes, mexican, undrained; 2 cup(s) cooked white rice; 1 can(s) (15 oz) black beans, rinsed and drained; 3/4 cup(s) coarsley chopped green pepper; 1/2 cup(s) shredded cheddar cheese (2 oz)

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a recipe by

shecooks curiouscooks

@rosecuriouscooks

The Villages, FL

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

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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)

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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mexican rice and black bean casserole

Ingredients For mexican rice and black bean casserole

How To Make mexican rice and black bean casserole

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