Tuna Salsa Casserole

Tuna Salsa Casserole

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