Red Beans & Rice Casserole
A new twist on a Southern favorite, Baked Red Beans and Rice Casserole comes together quickly with a little help from Minute® Rice.
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 cups small onion , chopped (about 1 1/2 )
- 1 cup medium green pepper , chopped (about 1/2 )
- 2 cloves garlic , minced
- 12- ounces beef sausage , sliced
- 1 16- ounce can red beans , rinsed and drained
- 1 10- ounce can Ro-Tel Diced Tomatoes and Chilies
- 1 1/2 cups Minute Rice White Rice
- 1 1/2 cups chicken broth
- 1 cup cheddar cheese , shredded
Instructions
- Heat oven to 350 degrees F.
- Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Heat the olive oil in a large pan on medium-high heat.
- Add the onions and green peppers and cook, stirring occasionally until vegetables are tender, about 8 minutes.
- Add the garlic and cook, stirring for a minute more.
- Add in the sausage and red beans and stir.
- Mix in the can of undrained diced tomatoes and chilies, the rice and the chicken broth. Stir well.
- Transfer to the baking dish and top with shredded cheddar cheese.
- Cover baking dish with foil and bake for 30 minutes.
- Serve.
Notes
If you find the Ro-Tel brand of diced tomatoes and chilies too spicy for your tastes, a reader suggested using a regular can of diced tomatoes and a can of mild diced green chili peppers instead. It still gives the great flavor without too much heat.