* Mexican Rice Casserole
Organic Green Onion, ea.
In Stock

Orange Bell Pepper, ea.
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Garlic Bulb, ea.
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Avocado, ea.
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Mexican Rice Casserole

  • 1 cup white rice
  • 3 TB olive oil, plus extra for greasing baking dish
  • 1 Spanish onion, diced
  • 1 zucchini
  • 1 orange bell pepper
  • 1 garlic clove, minced
  • 8 ounces crushed tomatoes
  • 1/4 cup chicken stock
  • 1 1/4 tsp ground cumin
  • 1 tsp chili powder
  • 1/4 tsp salt
  • fresh ground pepper
  • 3/4 cup black beans, drained and rinsed
  • 1/2 cup fresh or frozen, thawed corn kernels
  • 1/4 cup cilantro
  • 1 1/2 cups shredded Mexican cheese
  • 1 avocado, diced (optional)
  • 2 TB chopped green onions (optional)
  • sour cream (optional)

Cook rice according to package directions. Fluff with a fork.

Preheat oven to 400'. Lightly grease 9 x 13-inch baking dish with olive oil. In a large skillet, heat 2 TB olive oil and add onion, zucchini, and bell pepper. Sprinkle with salt and pepper. Saute 6-8 minutes, until tender.
In a small saucepan, warm 1 TB olive oil over medium heat. Add garlic and saute until fragrant, about 1 minute.  Add tomato puree, broth, spices 1/4 tsp salt and pepper. Simmer 4 minutes.

In a large bowl, combine cooked rice, sauteed vegetables, black beans, corn cilantro and 1/2 cup cheese. Stir to combine. Even spread into prepared baking dish.

Top with tomato mixture and remaining cheese. Cover with foil and bake 25 minutes, or until heated through.

Optional: top with diced avocado, green onions, and sour cream.

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