This recipe for Black Bean Chili Casserole, by Juliet Rogers, is from The Bob Rogers Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. chorizo or italian sausage, casing removed 1 green bell pepper, chopped 1 c. onion, chopped 1 c. uncooked rice 1 c. frozen corn 1 can black beans, drained 1 can chicken broth 1 can mexican stewed tomatoes, undrained, cut up 1/2 c. water 2 tsp. chili powder 1/2 tsp. cumin 1 c. shredded cheddar cheese
Preheat overn to 375º. Crumble sausage into skillet and add green pepper and onion; cook over medium heat until sausage is browned. Drain. Stir in all remaining ingredients except cheese. Spoon into ungreased 9x13 baking dish. Cover tightly with foil. Bake at 375º for 1 to 1 1/4 hours or until rice is tender. Remove from oven and springkle with cheese. Return to oven and bake 5 more minutes or until cheese is melted.
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