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.