November 19, 2018

Cuban Black Beans and Rice Casserole with Turkey and Zucchini



Ingredients:

4 slices of bacon, cut into bite-sized pieces
2 zucchini, cubed
1/2 small red onion, sliced thinly
2 cups cubed, cooked turkey
2 cups leftover Moros y Cristianos (Cuban-style Rice and Beans)
2/3 cup extra sharp cheddar

Directions:

Grease a 2-quart baking pan or small casseroles to equal 2 quarts.

Preheat the oven to 350.

In a large skillet, brown the bacon until crisp. Remove and set aside on a paper towel lined plate.

Add the zucchini and onion and saute until softened. Add the turkey and rice and beans and heat through.




Pour into prepared pan. Sprinkle with cheese. Bake for 15 minutes or until the cheese has fully melted.


My thoughts:
We made a ton of Moros y Cristianos (Cuban-style Rice and Beans) for our Cuban themed Thanksgiving so I knew I had to incorporate it into my annual leftovers dish. To brighten the flavors of the leftover rice, I sauteed some bacon and used the grease to saute the zucchini and turkey. Then I stirred in the rice. I added it just enough cheese to keep it from drying out in the oven and to add a sharp flavor. If you don't have turkey, chicken would work just as well!

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