2013 – Gluten Free Living
Baked Turkey and Rice with Black Beans is a wonderful, healthy, and sumptuous main dish recipe that’s a great way to use up leftover turkey or rotisserie chicken. It’s hearty, filling, and very satisfying. This one-dish meal contains turkey, wild rice, black beans, onions, diced tomatoes with chilies, carrots, yellow bell pepper and lots of Monterey Jack cheese. This tasty Tex-Mex meal has just enough zip, just enough cheese, just enough everything to be super great tasting.
I found a copy of this recipe in my friend, Mimi Pownall’s, “recipes to try” pile when we visited with her in North Carolina a year and a half ago. I made a copy of the recipe and stuck it in my cookbook to try sometime. I was looking for ways to use up some leftover turkey last month and saw this recipe in my cookbook, so I decided to give it a try.
Instead of chicken, I used leftover Thanksgiving turkey and because I was out of yellow rice, I used a wild rice blend. I changed out a few other things, too, but my version is definitely based on this Southern Living recipe. Overall, I found this recipe pretty easy to assemble and quite delicious. The bottom line was my husband LOVED this recipe and was glad I used the wild rice blend rather than yellow rice. Either way, I’m sure this recipe turns out excellently.
This is one of those recipes where you could probably substitute other beans as well and it would turn out fantastic. If you’re looking for a marvelous Tex-Mex casserole using chicken or turkey, rice, and black beans, then consider making this savory recipe sometime soon.
This recipe makes a lot so it’s a great casserole for company too. This recipe is healthy and clean and certainly exceeded my expectations when I was hunting through recipes trying to find ways to use up leftover turkey! If you like dishes with beans, rice and meat in combination, you will LOVE this dish.
Baked Turkey and Rice with Black Beans is a hearty, healthy, low calorie, gluten free recipe.
Adding extra cheese on top of the casserole made this casserole even more sumptuous.
Here’s a serving of Baked Turkey and Rice with Black Beans.
Here’s what I did.
I used wild and whole grain brown rice in this recipe. My husband really liked this rice blend in this main dish. Cook rice according to package directions. If you have plenty of chicken or turkey broth, cook the rice in the broth rather than water.
Pour turkey broth into a saucepan.
Add carrots, onion, and yellow bell pepper and saute.
I decided to cut down the carrots into smaller pieces because they were not cooking fast enough.
After veggies are fork tender, remove from heat. In a large bowl, add sauteed veggies, turkey, rinsed and drained black beans, and cooked brown-wild rice blend.
Add a can of undrained diced tomatoes with green chilies and an 8-oz. bag of Monterey Jack cheese.
Stir all ingredients together.
Spray a 9×13″ glass baking dish with cooking spray. Pour turkey-rice mixture into dish. Cover with foil. Bake for 30 minutes at 350.
Remove casserole from oven and add remaining cheese. Bake uncovered about 5-10 minutes, or until cheese melts.
This is what the casserole looked like when finished.
Here’s a look at the interior of the casserole. Baked Turkey and Rice with Black Beans is a very filling and satisfying one-dish meal. This recipe has double the complete proteins with both beans and rice, turkey and cheese.
Here’s a forkful of Baked Turkey and Rice with Black Beans.
Here’s the recipe.
BAKED TURKEY AND RICE WITH BLACK BEANS
(Recipe from Mimi Pownall, Black Mountain, NC, as inspired from Southern Living, February 2009, and recipe submitted by Meredith Baldwin, Lawrenceville, IL)
- 4 cups chopped turkey or chicken
- 10-oz. Lundberg Wild Rice Blend
- 3 cups turkey or chicken broth
- 1 cup chopped onion
- 1 yellow bell pepper, diced
- ½ cup carrots, chopped
- 2-3 tbsp. olive oil
- 15-oz. can black beans, rinsed and drained
- 10-oz. can diced tomatoes with green chilies, undrained
- 3 cups grated Monterey Jack cheese
- Preheat oven to 350.
- Prepare rice using turkey or chicken broth.
- Bring to a boil and continue simmering over medium heat for about 20-25 minutes or until rice is cooked through. Set aside.
- In a large skillet, pour olive oil.
- Add onion, bell pepper and carrots and sauté about 5-10 minutes until veggies are tender. Set aside.
- In a large mixing bowl, combine the sautéed veggies, cooked rice, turkey, black beans, tomatoes with green chilies and 2 cups cheese.
- Spread into a 9×13” glass baking dish that’s been sprayed with cooking spray.
- Cover with foil.
- Bake at 350 for 30 minutes.
- Sprinkle remaining cup of cheese on top of casserole.
- Bake an additional 10 minutes, or until cheese melts.
This great Tex-Mex dish is great served as a company dish as this recipe makes at least 10 hearty servings. We loved the marvelous taste of Baked Turkey and Rice with Black Beans. Sprinkle more cheese on top if desired.
Doesn’t this dish look yummy?
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