Southwest Veggie + Taco Rice Casserole

By srumbel

This casserole is the kicked up version of black beans and rice, except everything is all mixed up together and baked til it's ooey gooey. MMM! If you like regular black beans and rice, you'll LOVE this version. This simple, healthy casserole is filled with lots of vegetables, black beans, and a delicious taco rice. It's perfect for dinner and makes enough for lunch leftovers too. Mmm!
from pajamachef.com

Ingredients

• for taco rice
• 1/2 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 2 tablespoons tomato paste
• 2 cups long-grain white rice
• for casserole
• 2 tablespoons canola oil
• 1 medium yellow or white onion, diced
• 2 cloves garlic, minced
• 1 medium jalapeno, diced [deseeded if desired]
• 1 bell pepper, diced
• 1 zucchini, sliced and quartered - or 1 cup mushrooms, another bell pepper, or an extra cup of corn
• 1/2 tablespoon chili powder
• 1 cup frozen corn
• 1 - 15 ounce can diced tomatoes with green chiles
• 1 - 15 ounce can black beans, drained and rinsed
• 3 cups prepared taco rice [from above]
• 2 cups shredded cheddar cheese
• 2 green onions, thinly sliced
• 1/2 cup cilantro, chopped

Details

Cooking time 50mins

Preparation

Step 1

In a saucepan, whisk together chili powder, cumin, garlic, oregano, tomato paste, and 3 cups water. Whisk together then stir in rice. Cover and bring to a boil, then reduce heat to low and simmer for about 20 minutes or until rice is fully cooked. Then fluff with a fork and set aside.

Preheat the oven to 375 degrees. Grease an 8x8 or 9x9 inch dish with cooking spray.

In a large skillet, heat oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and cook about 30 seconds. Then, add rest of the veggies: jalapeno, bell pepper, zucchini, and chili powder. Stir to combine and cook for about 8-10 minutes, or until soft and all liquid has evaporated, stirring frequently.

Remove from heat and stir in corn, tomatoes, and black beans. Add the taco rice [you will have extra rice left] and the cheese and stir well. Transfer to prepared pan, then bake for 20 minutes or until heated through and bubbly.

Serve with green onions and cilantro.

Note:

Recipe can also be doubled [casserole portion--do not make extra rice] and baked in a 9x13 pan. Bake for about 25 minutes or until bubbly.

Servings: 6