Saturday, February 1, 2020

Vegetable Cheese and Rice Casserole

Leap into a new month on a high note with a Mexican Fiesta Meal  
HAPPY FEBRUARY 1



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
Ingredients:
  • 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
Directions:
  • 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.

2 comments:

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

    ReplyDelete
  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!

    ReplyDelete

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