"Taste of Home Casseroles and One Dish Meals" describes this dish as mild but hearty. For those who don’t want a lot of hot peppers, this fills the bill. I made it even easier by making the casserole in my cast iron skillet and then baking it in the same skillet, since it’s a casual supper dish. I did use black beans because I had some already cooked in the freezer. Lean ground beef would work as well as the ground turkey. We thought it made more like 8 servings than six. I think many Taste of Home recipes have serving sizes that are a little on the large side.
This is a nice twist on conventional “Mexican Rice”. Serve it with a green vegetable or salad.
1 Pound Ground Turkey (or beef)
1 1/2 Cups Onion -- chopped
1/2 Cup Green Pepper -- chopped
1 Teaspoon Garlic -- minced
1 Teaspoon Chili Powder
1/2 Teaspoon Salt
16 Ounces Kidney Beans -- rinsed and drained
2 Cups Canned Diced Tomatoes -- undrained
1 Cup Water
2/3 Cup Rice -- uncooked
1/3 Cup Ripe Olive -- sliced
1/2 Cup Cheddar Cheese -- shredded
In a large skillet, cook the ground meat, onions and green pepper over medium heat until meat is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer. Drain. Sprinkle with chili powder and salt. Stir in the beans, tomatoes, water, rice and olives.
Transfer to a 2 1/2 quart baking dish coated with cooking spray. Cover and bake at 375° for 50-55 minutes or until the rice is tender. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.