Thursday, April 12, 2007

Spanish Rice Casserole

This one has a lot of ingredients, mainly because it has lots of veggies and spices. So, it'll turn a lot of people off. But I promise it's good! It makes a lot, but it freezes beautifully!

3/4 cup brown rice
1 1/2 cups chicken broth
1 tablespoon oil
1 large onion, chopped
1 tablespoon minced garlic
1 pound ground turkey
1 1/2 teaspoons chili powder
1 1/2 teaspoon cumin
1 teaspoon black pepper
1/2 green bell pepper, diced
1 can diced tomatoes with green chiles, drained (such as Rotel)*
1 teaspoon sugar
1 cup frozen corn
1 can black beans, drained
salt, to taste
6 ounces cheddar cheese, shredded

*Note: Rotel is a bit spicy. If you want to tone the heat down for little ones, just use a can of diced tomatoes and a small can of diced green chiles - they're mild.

1. In a medium pot, cook the rice in the chicken broth according to package directions.

2. Meanwhile, heat the oil in a large skillet. Brown the onions, garlic and turkey. Drain water off if needed.

3. Add all remaining ingredients except cheese; cook and stir until simmering. Mix in cooked rice.

4. Pour mixture into a greased 9x13 pan and top with the cheese. Bake at 350 degrees for 30 minutes.

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