Mexican Casserole
3 c. cooked rice
1 can kidney beans, rinsed, drained
1/2 tsp cumin
sprinkling of garlic powder and onion powder
1 big can chile verde with pork (or 2 1/2 -3 c. homemade chile verde)
1 c. grated mozzarella (or other favorite cheese)
chopped tomato, bell pepper, and onion for garnish
sour cream
In a 2 qt. casserole dish, combine rice, beans and seasonings and stir together. Spread chile verde over the top and cover with cheese. Microwave on high for 9 minutes. Serve with diced vegetables and sour cream.
Note: You can substitute any pepper you like for more heat. I like to combine my diced tomatoes, onions and peppers in a bowl and serve like salsa over the top of each serving. (Photo is topped with cheddar, instead of mozzarella.)
Jenny
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