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Baked Mexican rice casserole
Dive into this super easy baked Mexican rice casserole, perfect for a quick weeknight meal.
SERVES
4
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 3 cups frozen vegetable medley with corn and bell peppers
- 1 (14.5-ounce) can diced tomatoes
- 1 cup brown rice
- 1 can black beans, rinsed and dried
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 cup Cheddar cheese, shredded
Directions
- Preheat broiler.
- Heat oil in a sauce pan over medium high heat. Add the garlic, and onion and stiry until softened. Stir in the frozen veggies, tomatoes, brown rice, beans, chili, cumin and water. Add a pinch each of salt and pepper, and bring it up to a boil. Cover with a lid, reduce to a simmer and cook for about 20 minutes.
- Sprinkle with the cheese and broil until bubbly and golden brown.
