Southwest Casserole
The constant challenge as a cook is to find recipes that meet Esther’s needs and still appeal to guests and relatives. We’ve always enjoyed entertaining and often have overnight guests, so what can you serve that is interesting and tasty for a crowd that meets everyone’s needs? I made this casserole the first time for a church potluck dinner and everyone thought it was great!
When college friends come for the weekend, this transforms easily into yummy burritos. Serve with corn and flour tortillas, cheese, salsa, sour cream and guacamole so everyone can make their own.
2 cups uncooked Minute brown rice
1 3/4 cups chicken or vegetable broth
2 cans (14.5 oz each) diced tomatoes
1 can black beans, rinsed and drained
1/2 lb. hamburger (could also use chicken cut into small pieces)
1 1/2 cups frozen corn
1 medium sweet red pepper, chopped
1 small onion, chopped
6 green onions, chopped
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 pepper
1 tsp. salt
In a large saucepan, bring the rice and broth to a boil. Cover and simmer till liquid is absorbed and rice is tender. Saute meat with veggies till cooked through.
In a large bowl combine all ingredients. Transfer to 13×9 inch baking dish. Cover and bake at 350 degrees for 50 minutes, till heated through. If serving as casserole, uncover and top with cheese; bake 10 minutes longer till cheese is melted.
