A Happy, Healthy Family


Southwestern Rice and Vegetable Bake

This recipe is my favorite type--brown rice and vegetables with tasty seasonings, all baked into a comforting one-dish dinner.

It's the type of recipe you can play with, using whatever vegetables you have on hand, and you can make it ahead of time and just pop it in the oven when you get home from work, a busy day with the kids, etc.

It's nothing fancy, but sometimes the simplest dinners are the most satisfying.

This recipe calls for a little Cheddar, but you could use Cotija or totally omit the cheese if you like. If you do use it, don't smother the casserole in it. Cheese shouldn't be the overpowering flavor.

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Southwestern Rice and Vegetable Bake
This easy casserole combines healthy brown rice and vegetables with just a smidge of cheese for an easy, tasty dinner.
  • 2 c cooked brown rice
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 c loose kernel corn (I used frozen)
  • 1 1/2 c (or 1 can, rinsed and drained) cooked black beans
  • 14.5 oz diced tomatoes
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 t sea salt
  • 1 t ground cumin
  • 1 T chili powder
  • 3/4 c shredded Cheddar
1. If baking immediately, preheat oven to 350 degrees Fahrenheit.2. Combine bell pepper, celery, carrots, tomatoes, corn, black beans (if frozen--if not, wait until step 3 to add these), onion, garlic, and spices in large saucepan. Simmer over medium heat for about 7-10 minutes or until vegetables are fork tender.3. Remove from heat and stir cooked brown rice into vegetable mixture.4. Transfer rice and vegetable mixture to an 8 X 11 baking dish and spread evenly. Top with shredded cheese.5. Bake at 350 degrees for 30 minutes, or cover with foil and refrigerate until ready to bake. If preparing in advance, bake, covered, at 350 degrees for 20 minutes and uncovered for 10 minutes. Allow casserole to rest for 5-10 minutes before serving.
Prep time: Cook time: Total time: Yield: 6 servings


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