Saturday, February 1, 2020

Vegetable Cheese and Rice Casserole

Leap into a new month on a high note with a Mexican Fiesta Meal  

Garden Vegetable Rice with Black Beans
Cook's Notes: A recipe that stands on its own as a vegetarian meal. Brown rice can be substituted for yellow rice for a healthier option. More chicken broth may be needed the second day for reheating. Grilled chicken makes a nice pairing for the dish. Recipe serves 6
  • 1 cup each fresh broccoli, carrots, cauliflower and frozen corn, thawed 
  • 4 cups cooked rice (I used 2 packages of Vigo Saffron Yellow Rice as when cooked equals 4 cups for 2 packages)
  • 1 can black beans, rinsed and drained or kidney beans
  • 1/2 jar 12 oz. roasted sweet red peppers, drained and chopped 
  • 1/3 cup diced green onions
  • 1- 4 oz. can diced green chile peppers, drained and patted dry with a paper towel 
  • 2 cups shredded cheddar cheese or a package of Mexican Three Cheeses
  • 1-1/4 cups chicken broth, low sodium
  • Optional spices to kick up the heat ¼ tsp. cumin and 1/2 tsp. chile powder instead of 1 can green chile peppers
  • Preheat oven to 350 and grease a casserole dish.
  • Cook rice as directed on package and set aside
  • In a large bowl add vegetables, beans, onions, roasted red peppers, chile peppers  cooked rice, 1 cup of the mixed cheeses and broth.
  • Mix well and place in casserole dish and top with rest of mixed cheeses. 
  • Bake uncovered 15 minutes, uncover and cook 15 minutes more. Let stand 10 minutes before serving.


  1. Thanks so much for stopping by and linking this recipe to First Monday Favorites. That really looks yummy.

  2. Thanks for sharing at last week's What's for Dinner party - hope to see you there again this week. Enjoy the rest of your weekend!


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