Southwest Veggie and Rice Casserole
A hearty vegetarian casserole featuring Mexican-inspired flavors with rice, black beans, vegetables, and melted sharp cheddar. This colorful dish combines zucchini, peppers, corn, and tomatoes with taco-seasoned rice for a satisfying meal.
Ingredients
- •2 tablespoons vegetable oil
- •1 medium onion
- •2 cloves garlic
- •1 medium jalapeño
- •1 medium bell pepper
- •1 medium zucchini
- •½ tablespoon chili powder
- •¾ teaspoon salt
- •1 cup frozen corn kernels
- •1 can diced tomatoes with chiles
- •3 cups Taco Rice
- •2 cups shredded sharp cheddar
- •2 whole green onions
- •thinly sliced
Cooking Instructions
- 1.
Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
5 min
- 2.
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.
15 min
- 3.
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.
5 min
- 4.
Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
20 min
- 5.
Sprinkle the green onions over the casserole and serve.
2 min