Vension, Black Bean, And Rice Casserole

Grrrrrgh!
Course : Casseroles
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 package spanish rice mix
2 teaspoons olive oil
1 pound boneless venison top round -- * see note
15 ounces black beans -- rinsed and drained
14 ounces diced tomatoes with chilies -- drained
1/2 cup sliced green onions
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper -- optional
1/2 cup shredded colby-jack cheese -- optional
1/2 cup sour cream for garnish -- optional
 

Preparation:

*slice and chop venison into 1/4-inch pieces Heat oven to 375 degrees. Prepare rice as directed on package. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add venison. Cook 3 to 5 minutes, or until meat is no longer pink, stirring occasionally. Remove from heat. Drain. Stir in remaining ingredients, except cheese and sour cream. Mix well. Spoon mixture into 2-quart casserole. Sprinkle everything with cheese. Bake, uncovered, 25-30 minutes, or until casserole is hot and bubbly around edges. Garnish with sour cream. Tip: Casserole also can be used as filling for flour tortillas.

 

Nutritional Information:

1809 Calories (kcal); 17g Total Fat; (8% calories from fat); 99g Protein; 326g Carbohydrate; 0mg Cholesterol; 1073mg Sodium