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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