Baked Turkey and Rice with Black Beans is a succulent one-dish meal. It contains turkey, wild rice, black beans, onions, diced tomatoes with chilies, carrots, yellow bell pepper and lots of Monterey Jack cheese. It's the perfect way to use up leftover Thanksgiving or Christmas turkey! Even your kids will enjoy this comforting casserole.
10oz. candiced tomatoes with green chiliesundrained
3cupsMonterey Jack cheesegrated, or a hot Pepper Jack cheese if you prefer spicy
Instructions
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 9x13” 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.
Notes
NOTE: You can substitute chicken for the turkey, yellow saffron rice for the wild rice blend, and pinto beans for the black beans in the recipe for a little different flavor.