Tuna Salsa Casserole

Tuna Salsa Casserole

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Ingredients
  

  • 1 cup uncooked brown or red rice rinsed
  • 1 cup frozen corn kernels thawed
  • 15 oz. can black beans drained and rinsed
  • 16 oz. jar salsa
  • 1 cup chicken broth
  • 1 1/2 tsp ground cayenne pepper
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large tuna belly about 1-1/2 lbs., thawed
  • 1 cup shredded cheese blend
  • 2 green onions sliced
  •  

Instructions
 

  • Preheat oven to 375F.
  • In an 8-inch-by-8-inch baking dish, add rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.
  • Cut tuna into 3 pieces and submerge into liquid in the baking dish as far as possible.
  • Cover casserole dish tightly with foil and bake for 1 hour until rice is tender and liquid has been absorbed.
  • Remove from oven and sprinkle with cheese. Return to oven and bake just until cheese has melted.
  • Top with green onions and serve.
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