My brother Patrick and sister-in-law Tara developed this yummy mixture, and my daughter, always happy to eat casserole (or, as we call it, "stuck-together food") was very pleased to taste-test it for them several times over the holidays. Writing down the proportions for the recipe seems to go against the spirit of how Tara and Patrick put it together. They are much more free-spirited in their approach. They have made it deliciously with beef or with chicken. The only ingredient they absolutely insist on is the salsa: it must be authentic Herdez Mexican salsa.
1 1/2 cups uncooked brown rice
1 can (19 oz/540ml) black beans
1 bottle (16 0z/453 g) salsa
1/2 cup sour cream
500 g chicken thighs, diced (or equivalent amount of leftover cooked chicken, diced)
1 red pepper, diced
12 or so medium-sized mushrooms
Cook rice in a rice cooker in 3 cups of water. Pour into a casserole that will hold about 3 L.
Stir in rinsed and drained black beans, salsa, and sour cream.
In a small saucepan over medium-high heat, saute diced chicken in two batches until lightly browned. Stir into casserole. Saute red pepper and mushrooms lightly until just tender, 5 minutes. Stir into casserole.
If the casserole needs more moisture, add a bit more sour cream.
Bake at 350F for 30 to 40 minutes, until bubbling and hot all the way through. Allow to sit for 10 minutes before serving.
Makes 10 to 12 servings, depending on appetites at your house.
