Easy Tomato,Rice and Corn Casserole

By bridgetinma

Serving- generous 1 cup
Calories - 257
Total Fat 2 grams

Ingredients

• 1 tablespoon canola oil
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 cup white rice
• 1 tablespoon chili powder
• 2 cups frozen corn kernels
• 1 can diced tomatoes
• 14.5 ounce vegetable broth
• 3 plum tomato, seeded and chopped
• 3/4 cup shredded cheddar cheese

Preparation

Step 1

1. Preheat oven to 350.
2. Heat oil in cosserole dish with lid over medium heat. Add bell pepper, onion, and garlic, cook, stirring until softened, about 5 minutes. Add rice and chili powder, cook, stirring, until well coated, about 1 minute.

3. Add corn, diced tomatoes, and broth to rice mixture; bring to boil. Transfer casserole to oven and bake, covered, until most of liquid is absorbed and rice is tender, about 20 minutes.

4. Sprinkle casserole with chopped tomatoes and Cheddar. Bake uncovered, until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving.