SOUTHWEST VEGGIE AND RICE CASSEROLE
Provided by Beth Moncel
Categories Bean Rice Bake Dinner Casserole/Gratin
Yield Serves 8
Number Of Ingredients 14
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ate Rapaiik
[email protected]This is a great recipe for a beginner cook. It's easy to follow and it turns out great.
mehran gani
[email protected]I topped this casserole with crushed tortilla chips instead of breadcrumbs. It added a nice crunch.
Emelylol
[email protected]I added a can of diced tomatoes to this casserole and it gave it a nice tangy flavor.
Todd Mason
[email protected]I'm not a fan of bell peppers, so I substituted zucchini in this recipe. It turned out great!
Jalaalat Suga
[email protected]I made this casserole for my vegetarian friends and they loved it. They said it was the best veggie casserole they'd ever had.
Jackie's Lea
[email protected]This casserole is perfect for a potluck or a party. It's easy to transport and it always gets rave reviews.
Domingos Jalane
[email protected]I love the combination of veggies in this casserole. The corn, black beans, and bell peppers give it a nice Southwestern flavor.
Louis Godinez
[email protected]This casserole is a great way to use up leftover rice and veggies. It's also a great make-ahead meal.
Masood Baba
[email protected]I'm always looking for new vegetarian recipes, and this one is a keeper. It's easy to make and it's packed with flavor.
Aleesia Paul
[email protected]I made this casserole for my picky kids and they loved it! They especially liked the cheesy topping.
Margie Licardo
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's a healthy and delicious way to get your veggies.
Nelson Waithira
[email protected]I'm not a vegetarian, but I love this casserole. It's so flavorful and satisfying. I often make it as a main course.
Tony James
[email protected]This is one of my favorite go-to recipes. It's easy to make and always turns out great. I love that I can use whatever veggies I have on hand.
Priscilla Mohotloane
[email protected]I made this for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Daniel Richardson
[email protected]This casserole was a hit with my family! The veggies were cooked perfectly and the rice was fluffy and flavorful. I'll definitely be making this again.