Bean and Cornbread Casserole

Description

Makes 8 servings

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• ½ cup chopped green pepper
• 2 cloves garlic, minced
• 3 cups cooked rice
• 2 x 14½-ounce cans stewed tomatoes
• 1 x 19-ounce can kidney beans
• ½ cup fresh cilantro, chopped
• 1 tablespoon chili powder, divided
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• vegetable cooking spray
• 1 x 7-ounce package cornbread mix
• 1 x 8½-ounce can cream-style corn
• green pepper strips for garnish

Directions

1. Heat oil in large skillet over medium-high heat until hot.
2. Add onion, green pepper and garlic; cook, stirring constantly, until tender.
3. Stir in rice, tomatoes, beans, cilantro, 2 teaspoons chili powder, salt and pepper.
4. Cook 5 minutes or until heated through; pour into 13x9x2-inch baking pan coated with cooking spray; set aside.
5. Mix cornbread mix according to package directions, add corn to mixture.
6. Pour over top of casserole.
7. Sprinkle with remaining 1 teaspoon chili powder.
8. Bake at 400°F for 30 to 35 minutes or until cornbread is golden brown.
9. Cut into 8 squares.
10. Garnish with green pepper strips, if desired.