bren
New Member
Posts: 35
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Post by bren on May 15, 2013 11:58:53 GMT -6
Bean and Cornbread Casserole 1 tablespoon vegetable oil 1 medium onion, chopped 1/2 cup chopped green pepper 2 cloves garlic, minced 3 cups cooked rice 2 cans (14-1/2-ounce each) stewed tomatoes 1 (19-ounce) can kidney beans 1/2 cup fresh cilantro, chopped 1 tablespoon chili powder, divided 1 teaspoon salt 1/2 teaspoon ground black pepper Vegetable cooking spray 1 (7-ounce) package cornbread mix 1 (8-1/2-ounce) can cream-style corn Green pepper strips for garnish Heat oil in large skillet over medium-high heat until hot. Add onion, green pepper and garlic; cook, stirring constantly, until tender. Stir in rice, tomatoes, beans, cilantro, 2 teaspoons chili powder, salt and pepper. Cook 5 minutes or until heated through; pour into 13x9x2-inch baking pan coated with cooking spray; set aside. Mix cornbread mix according to package directions, add corn to mixture. Pour over top of casserole. Sprinkle with remaining 1 teaspoon chili powder. Bake at 400 degrees 30 to 35 minutes or until cornbread is golden brown. Cut into 8 squares. Garnish with green pepper strips, if desired. Makes 8 servings
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