Wednesday, April 15, 2009

Black Bean and Rice Cuban Casserole

My friend, A, is the best cook. She fed my sweet husband when we lived apart for 3 months when he was working here in Florida & we were still in NC. Soon after we moved in, she brought us a delicious Tampa meal. It was perfect! Dh does not love leftovers, but we ate this delicious casserole for days. She served it with Tony's Tampa salad & Cuban bread. I believe the recipe was in the February 2009 issue of Southern Living. You will love it!

Here is the recipe:
Makes 6 to 8 servings

1 (10-oz.) package yellow rice mix
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped carrot
1 tablespoon olive oil
2 cups cubed cooked chicken
1 (15-oz.) can black beans, drained
1 (10-oz.) can diced tomatoes and green chiles, undrained
2 cups (8 oz.) grated Monterey Jack cheese
1. Preheat oven to 350°. Prepare rice according to package directions.

2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.

3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt. or 13- x 9-inch baking dish; sprinkle with remaining 1/2 cup cheese.

4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.


EntertainingMom said...

sounds like something these guys would gobble up!

These Three Kings said...

oooo! looks yummy!! thanks for the recipe!!
I plan on visiting your blog again!
grace to you!


Becca said...

This sounds delicious!