Southwest Veggie and Rice Casserole
by Beth Moncel
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium jalapeño, seeded and diced
- 1 medium bell pepper, seeded and diced
- 1 medium zucchini, quartered lengthwise and sliced
- 1/2 tablespoon chili powder
- 3/4 teaspoon salt
- 1 cup frozen corn kernels
- 1 (15-ounce) can diced tomatoes with chiles (see Chef's Tip, below)
- 1 (15-ounce) can black beans, drained and rinsed
- 3 cups Taco Rice (see below)
- 2 cups shredded sharp cheddar
- 2 green onions, thinly sliced
Adapted from epicurious.com
Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
Sprinkle the green onions over the casserole and serve.
If you are unable to find canned tomatoes with chiles, you can substitute one 15-ounce can of regular diced tomatoes plus one 4-ounce can mild green chiles.
1/2 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1 teaspoon salt
2 tablespoons tomato paste
2 cups long-grain white rice
In a medium saucepan, whisk together the chili powder, cumin, garlic powder, oregano, salt, tomato paste, and 3 cups of water.
Add the rice and stir briefly to combine. Cover the pan, raise the heat to high, and bring to a full boil. Reduce the heat to low and simmer for 20 minutes.
Remove the pan from the heat and let the rice stand, undisturbed, for 20 minutes more.
Remove the lid, fluff the rice with a fork, and serve.
For extra flavor, use chicken broth in place of water. Chicken broth already contains salt, so you will not need the teaspoon of salt listed in the ingredients.