Mexican Casserole
Ingredients
- 1 TBSP Olive Oil
- 1½ C Red Onion chopped
- 1½ C Red Bell Peppers chopped
- 1½ C Green Bell Peppers chopped
- 2 Jalapeños 1 sliced + 1 diced, divided (adjust to taste)
- 2 C Corn kernels frozen
- 1 14oz can Black Beans, drained and rinsed
- 1 14oz can Fire Roasted Diced Tomatoes
- 2 TBSP Lime juice
- 4 C Cooked Brown Rice
- 1¾ C Cheddar Cheese shredded
- ¼ C Mexican blend cheese shredded, for topping
- ¼ C Cilantro chopped (optional)
Seasoning
- 1 tsp Garlic powder
- 2 tsp Ground Cumin
- 1 tsp Oregano
- 1 tsp Paprika
- ½ tsp Cayenne adjust to taste
- 1 tsp Salt adjust to taste
Sauté the veggies
- Heat a large skillet with oil. Add onions, peppers and diced jalapeño. Sauté for about 4 minutes mins or until they start to brown slightly. Add the corn and sauté for couple more minutes. Add the black beans, fire-roasted tomatoes, lime juice and then the spices. Stir to combine. Remove from heat. Taste and adjust salt.
- Add the cooked brown rice and mix well. Then add 1 cup shredded cheddar cheese and mix it.
Preparing & Baking the casserole:
- Preheat oven to 400º F. Grease the baking dish.
- Transfer the rice and veggies mixture in the baking dish. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top.
- Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling.
- (optional) Leave a few minutes under broil if desired until lightly golden.
- Garnish with cilantro and sliced jalapeños. Cut into squares and serve!
NOTES:
- 1C Jasmine rice + 1.5C water = 3C cooked rice
- Measurements above make a FULL 9x13 Pyrex dish - it is a lot of food