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)

9 Pinches

shecooks curiouscooks

The Villages, FL

Updated on Sep 20, 2015

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

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prep time 30 Min

cook time 45 Min

method Bake

yield 8 serving(s)

Ingredients

1 pound bulk pork sausage
2 cans (14.5 oz) stewed tomatoes, mexican, undrained
2 cups cooked white rice
1 can (15 oz) black beans, rinsed and drained
3/4 cup coarsley chopped green pepper
1/2 cup shredded cheddar cheese (2 oz)

How To Make mexican rice and black bean casserole

Step 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.

Step 2

Stir in undrained tomatoes, cooked rice, beans, and pepper into the sausage. Spoon into a 3 qt rectangular baking dish.
Step 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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