This dish is delicious. Added with the ease of making it, this has made it one of our new favorite meals! It does take longer to bake than other dishes I have made, but it is so worth the wait. It is moist and spicy and has great flavors. Grace loved it! She had it as a leftover twice. And as a leftover, it is so good. I had it the next day and wrapped it in a tortilla...mmmmm!
1 pound bulk pork sausage
2 14.5-oz can Mexican-style stewed tomatoes, undrained
2 cups cooked white rice (I used brown rice)
1 15-oz can black beans, rinsed and drained
1 med green sweet pepper, coarsely chopped (3/4 cup)
1/2 cup shredded cheddar cheese (2 oz)
Light sour cream (optional)
1. Preheat oven to 350f. In a skillet, cook sausage until cooked through, breaking up as it cooks; drain off fat. Stir in undrained tomatoes, cooked rice, beans, and sweet pepper into sausage. Spoon into 3-qt rectangular baking dish. Cover with foil.
2. Bake for 40-45 minutes or until heated through. Remove from oven and sprinkle with cheese. Let stand for 5 minutes before serving. Serve with sour cream.
Serves 8