Ingredients

The following ingredients have 10 Servings
  • 4 cups turkey or chicken (chopped )
  • 10 oz. bag Lundberg Wild Rice Blend (or other wild rice blend)
  • 3 cups turkey broth (or chicken broth)
  • 1 cup onion (chopped )
  • 1 yellow bell pepper (diced)
  • 1/2 cup carrots (sliced thinly)
  • 2-3 tbsp. olive oil
  • 15 oz. can black beans (rinsed and drained)
  • 10 oz. can diced tomatoes with green chilies (undrained)
  • 3 cups grated Monterey Jack cheese (or a hot Pepper Jack cheese if you prefer spicy)

Instruction

  • Preheat oven to 350.
  • Prepare rice using turkey or chicken broth.
  • Bring to a boil and continue simmering over medium heat for about 20-25 minutes or until rice is cooked through. Set aside.
  • In a large skillet, pour olive oil.
  • Add onion, bell pepper and carrots and sauté about 5-10 minutes until veggies are tender. Set aside.
  • In a large mixing bowl, combine the sautéed veggies, cooked rice, turkey, black beans, tomatoes with green chilies and 2 cups cheese.
  • Spread into a 9x13” glass baking dish that’s been sprayed with cooking spray.
  • Cover with foil.
  • Bake at 350 for 30 minutes.
  • Sprinkle remaining cup of cheese on top of casserole.
  • Bake an additional 10 minutes, or until cheese melts.