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Description
A hearty casserole featuring rice, beans, vegetables, and cheese with Mexican-inspired flavors.
Ingredients
Scale
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, salsa, avocado
Instructions
- Preheat oven to 375°F (190°C).
- Cook rice according to package directions using vegetable broth.
- While rice is cooking, heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
- Stir in black beans, corn, diced tomatoes and green chilies, chili powder, cumin, and garlic powder. Bring to a simmer and cook for 5 minutes.
- In a large bowl, combine cooked rice and vegetable mixture.
- Pour mixture into a greased 9×13 inch baking dish.
- Sprinkle with shredded cheddar cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
- Top with sour cream, salsa, or avocado, if desired.
Notes
- For a spicier casserole, add a pinch of cayenne pepper or use hot salsa.
- You can substitute brown rice for white rice.
- Feel free to add other vegetables, such as zucchini or mushrooms.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg