Mexican Casserole

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cup Red Onion chopped
• 1 1/2 cup Red Bell Peppers chopped
• 1 1/2 cup Green Bell Peppers chopped
• 2 jalapeño, divided - 1 sliced + 1 diced
• 2 cup Corn kernels frozen
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) Fire Roasted Diced Tomatoes
• 2 tablespoon lime juice
• 4 cup Cooked Brown Rice
• 1 3/4 cup cheddar cheese, shredded
• 1/4 cup Mexican blend cheese shredded, for topping
• 1/4 cup Cilantro chopped (optional)

Seasoning

• 1 teaspoon garlic powder
• 2 teaspoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper, adjust to taste
• 1 teaspoon salt, adjust to taste

Sauté the veggies

1. 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.
2. Add the cooked brown rice and mix well. Then add 1 cup shredded cheddar cheese and mix it.

Preparing & Baking the casserole:

1. Preheat oven to 400º F. Grease the baking dish.
2. Transfer the rice and veggies mixture in the baking dish. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top.
3. Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling.
4. (optional) Leave a few minutes under broil if desired until lightly golden.
5. Garnish with cilantro and sliced jalapeños. Cut into squares and serve!

NOTES:

1. 1C Jasmine rice + 1.5C water = 3C cooked rice
2. Measurements above make a FULL 9x13 Pyrex dish - it is a lot of food