This is the perfect meal to help you with the transition from summer to fall: it is bursting with the fresh flavors of tomato and corn, but it's also a warm casserole for when the evening temperatures start to dip. The leftovers freeze well, and this could be easily converted into a soup by adding more water in the first step. This would be a great way to use up leftover chicken, or you could even substitute the chicken for ground beef or turkey and make this a taco casserole. Serve plain or with tortillas, corn chips, or large leaves of lettuce.
3 cups water
2 tsp chicken boullion 1 cup cooked chicken (fresh or freeze-dried) 2 cups black beans
2 cups corn
1 cup tomato dices
1 cup rice
1 t cumin
1 cup cheddar cheese (fresh or freeze-dried)
Preheat oven to 350F. Bring the water to a boil in a large pot. Add chicken bullion, chicken, black beans, corn, tomato dices, and rice. Bring back to a boil, then simmer until beans and rice are tender, adding more water as necessary. Turn off the heat and mix in the sour cream powder and cumin. Transfer the mixture to a large casserole dish and cover with cheddar cheese. Place in preheated oven and bake for 10-20 minutes, until cheese is bubbly and the top has slightly browned.
by Kate Wilt