Mexican Rice Casserole

Ingredients:

1 onion chopped

5 cloves garlic minced

1 pound ground turkey

1 can black beans (including liquid)

1 can Ro-tel tomatoes

1 can corn (including liquid)

1 Jalapeño chopped 

1 package taco seasoning

1 can cream of chicken soup

2 cups cooked white rice

1 cup shredded cheddar  

Instructions:

Grease 9×13-inch pan  

In a large pot saute onion & garlic

Stir in and brown ground turkey 

Stir in beans, tomatoes, corn, jalapeño, taco seasoning, soup, 1/2 cup water and heat to boiling

Stir in cooked rice and cheese 

Spread in pan 

Bake @325º for 45 minutes

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Broccoli Sausage Rice

Ingredients

1 tablespoon extra-virgin olive oil 

1/2 pound hot Italian chicken or turkey sausage, casings removed

1 small yellow onion, diced

1 leek, white and light green parts only, thinly sliced

2 garlic cloves, minced

1 cup uncooked long-grain white rice

1 teaspoon sea salt

1 pound broccoli, cut into bite-size pieces

1 Jalapeño chopped

2 cups chicken broth 

2 cups shredded extra-sharp cheddar cheese

 

Directions 

In a medium skillet or saucepan, heat the olive oil. Add the sausage and cook over moderately high heat, breaking it up with your spatula, until nicely browned, 5 to 7 minutes. Transfer to a plate.

Add the onion and leek to the pan and sauté until translucent, 5 minutes. Stir in the garlic and rice and cook until the garlic is fragrant and the rice is coated with the vegetable mixture , about 2 minutes. Stir in the cooked sausage along with the salt and chicken broth and bring to a boil.

Cover the pan, turn the heat to low and cook for 10 minutes.

Uncover and fold in the broccoli, jalapeño and half of the cheese. Cover and cook until the broccoli and rice are tender, 10 to 12 minutes longer. Sprinkle with the remaining cheese cover and let stand off the heat until the cheese is melted. For a crisp top, broil briefly.  

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