Wednesday, October 8, 2008

Black Bean and Rice Casserole

With the economy just getting worse and worse daily we are back to a lot of rice and beans around here! The good news is that not only are grains and legumes still quite affordable, they don't have to be boring! Think beyond just a heap of rice with a spoon full of beans heaped on! Though we should be grateful if we have even that, as many do with much less or nothing at all!
This is yet another family favorite. It is good the first night with corn chips on the side or to scoop it all up with, and a great filler for burritos the next night or two!

1 can black beans rinsed and drained(or make your own from dried beans for even bigger savings!)
1 can (10 oz) diced tomatoes and green chilies, undrained
1 can (8 oz) tomato sauce
1 jar (8oz) picante sauce
2 cups cooked rice(I like to use brown, not only is it healthier, the texture works better in this recipe. The kids wont even notice, as it is covered well!)
1 cup sour cream
2 cups cheddar cheese, divided
In a bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13x9x2 inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 for 20 minutes or until the cheese is melted.
I usually double to have left overs for lunches and burritos. For a potluck you can add corn, olives or other yuumies to make it more special!