This recipe was personally prepared by Jo Beth Hartz for the July 2015 meeting of the Curious Cuisiners.
prep time30 Min
cook time45 Min
Ingredients For mexican rice and black bean casserole
bulk pork sausage
(14.5 oz) stewed tomatoes, mexican, undrained
cooked white rice
(15 oz) black beans, rinsed and drained
coarsley chopped green pepper
shredded cheddar cheese (2 oz)
How To Make mexican rice and black bean casserole
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.
Stir in undrained tomatoes, cooked rice, beans, and pepper into the sausage. Spoon into a 3 qt rectangular baking dish.
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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