Caribbean Black Bean Casserole with Spicy Mango Salsa - Easy Recipe

INGREDIENTS

2 cups chicken broth 1 cup uncooked basmati rice 2 tablespoons olive oil, divided 1/2 pound chorizo sausage 2 cloves garlic, minced 1 cup chopped red bell pepper 3 cups canned black beans, rinsed and drained 1/2 cup chopped fresh cilantro 2 small mangoes 1 cup chopped red onion 2 tablespoons honey 2 tablespoons white wine vinegar 1 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon ground red pepper

PREPARATION:

1. Place chicken broth in medium saucepan. Bring to a boil over high heat; stir in rice. Reduce heat to low; simmer, covered, 20 minutes or until liquid is absorbed and rice is tender.
2. Heat 1 tablespoon oil in heavy, large skillet over medium heat. Add sausage; cook, turning occasionally, 8 to 10 minutes until browned and no longer pink in center. Remove from skillet to cutting surface. Cut into 1/2-inch slices; set aside. Drain fat from skillet.
3. Preheat oven to 350°F. Grease 1-1/2-quart casserole; set aside. Add remaining tablespoon oil to skillet; heat over medium-high heat. Add garlic; cook and stir 1 minute. Add bell pepper; cook and stir 5 minutes. Remove from heat. Stir in beans, sausage, rice and cilantro.
4. Spoon sausage mixture into prepared casserole; cover with foil. Bake 30 minutes or until heated through.
5. Peel mangoes; remove seeds. Chop enough flesh to measure 3 cups. Combine mango and remaining ingredients in large bowl.
6. Spoon sausage mixture onto serving plates. Serve with mango salsa. Garnish, if desired.

This recipe appears in: Island