Southwestern Turkey Rice Casserole

Very versatile recipe: Don’t have leftover turkey? Use ground turkey or beef (cook before adding to recipe). Don’t have cream-of-chicken soup? Just add an extra ½ cup of salsa. Try using different kinds of beans, or if you like it spicier add jalapenos instead of green chiles. Add more cheese, or less cheese, depending on your preference. Recipe can be doubled, and will just barely fit in a 15×10 inch baking dish – it will take a little longer
to heat through, allow 45-60 minutes.

Ingredients

• 2 teaspoons olive oil
• 1 onion chopped
• 2 garlic cloves minced
• 1 cup salsa (your favorite kind)
• 1 can condensed cream of chicken soup
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 3/4 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 pound cooked turkey, chopped
• 3 cups cooked brown rice
• 3 ounces canned diced green chiles
• 1 14-ounce can diced tomatoes
• 1 15-ounce can reduced sodium black beans, drained and
  rinsed
• 1 cup corn kernels
• 1 cup grated Monterey Jack cheese

Instructions

1. Preheat the oven to 350 degrees F. Lightly coat an 11×7 inch
   baking dish with cooking spray.
2. Heat the olive oil in a large nonstick skillet set over medium
   high heat. Cook the onions until soft & lightly browned. Add
   the garlic, toss a few times then remove from the heat.
3. In a mixing bowl, combine the salsa and cream of chicken
   soup until blended. Add the cumin, chili powder, paprika,
   pepper flakes, salt and pepper.
4. Stir in the cooked onions, turkey, rice, diced green chiles,
   diced tomatoes, black beans, corn and cheese, until evenly
   combined.
5. Transfer the mixture to the prepared baking dish. Cook until
   heated through, about 20-30 minutes. Serve warm, with a
   dollop of sour cream and chopped fresh cilantro.