Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 Bean and Cornbread Casserole 1 tablespoon vegetable oil 1 medium onion, chopped 1/2 cup chopped green pepper 2 cloves garlic, minced 3 cups cooked rice 2 14 1/2 ounce cans stewed tomatoes 1 19 ounce can kidney beans 1/2 cup fresh cilantro, chopped 1 tablespoon chili powder, divided 1 teaspoon salt 1/2 teaspoon ground black pepper vegetable cooking spray 1 7 ounce package cornbread mix 1 8 1/2 ounce can cream-style corn green pepper strips for garnish Heat oil in large skillet over medium-high heat until hot. Add onion, green pepper and garlic; cook, stirring constantly, until tender. Stir in rice, tomatoes, beans, cilantro, 2 teaspoons chili powder, salt and pepper. Cook 5 minutes or until heated through; pour into 13x9x2-inch baking pan coated with cooking spray; set aside. Mix cornbread mix according to package directions, add corn to mixture. Pour over top of casserole. Sprinkle with remaining 1 teaspoon chili powder. Bake at 400 degrees 30 to 35 minutes or until cornbread is golden brown. Cut into 8 squares. Garnish with green pepper strips, if desired. Yields 8 servings. Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2008 Report Share Posted January 31, 2008 I have a question about this recipe. Would it make that big of a difference if I only used one can of stewed tomatoes. My husband is not a big fan of tomatoes and I always try to use them as little as possible. Also can I use a homemade cornbread mix? Thank you so much. Mindy , Brad Dixon <bradh2guy wrote: > > Bean and Cornbread Casserole > > 1 tablespoon vegetable oil > 1 medium onion, chopped > 1/2 cup chopped green pepper > 2 cloves garlic, minced > 3 cups cooked rice > 2 14 1/2 ounce cans stewed tomatoes > 1 19 ounce can kidney beans > 1/2 cup fresh cilantro, chopped > 1 tablespoon chili powder, divided > 1 teaspoon salt > 1/2 teaspoon ground black pepper > vegetable cooking spray > 1 7 ounce package cornbread mix > 1 8 1/2 ounce can cream-style corn > green pepper strips for garnish > > Heat oil in large skillet over medium-high heat until hot. Add onion, green pepper and garlic; cook, stirring constantly, until tender. Stir in rice, tomatoes, beans, cilantro, 2 teaspoons chili powder, salt and pepper. Cook 5 minutes or until heated through; pour into 13x9x2-inch baking pan coated with cooking spray; set aside. > Mix cornbread mix according to package directions, add corn to mixture. Pour over top of casserole. Sprinkle with remaining 1 teaspoon chili powder. > Bake at 400 degrees 30 to 35 minutes or until cornbread is golden brown. > Cut into 8 squares. Garnish with green pepper strips, if desired. > Yields 8 servings. > > > Looking for last minute shopping deals? Find them fast with Search. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2008 Report Share Posted January 31, 2008 Will he eat something that has tomato sauce in it? Don't put a full can. You don't' want the casserole to be to watery. Add a half can and then a little at a time until you feel it has the right consistency. You need something to help make up the moisture that would be in the diced tomatoes. *´¨) ¸.·*¨) (¸.·´ Aria Roanoke, Indiana USA WeBlog - http://ariaanne.wordpress.com/ http://health.Living_with_Fibromyalgia_and_Chronic_Pain/ http://movies.The_Thorn_Birds/ EQ5_EQ6_Fanatics/ F_O_Quilting_Frenzy/ Quote Link to comment Share on other sites More sharing options...
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