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Recipes - Mexican Style Bean and Rice Casserole

Recipe Name

Mexican Style Bean and Rice Casserole

Submitted by

soci205506

Recipe Description

Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy texture, and the health benefits are bumped up with zucchini, black beans, and corn.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	25	Cook Time (minutes)	25	Ready In (minutes)	50

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Ingredients
Amt.	Measure	Ingredient



3	cloves	garlic minced
1	small	red bell pepper, diced
1	large	Yellow Onion, finely diced
1	tablespoon	Spices, ground cumin
0.33	large (1 oz)	ancho chiles powder
2	medium	zucchini, diced
2	cups	brown rice (cooked)
2	cups	black beans, cooked
2	cups	corn, cooked and kernels removed

Steps

Sequence	Step

1	1. Preheat the oven to 350°F. 2. Place the onion and bell pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onion starts to brown. Add water 1 to 2 tablespoons at a time, to keep the vegetables from sticking to the pan. Add the garlic and cook for 4 minutes. Add the cumin and chile powder and cook for another 30 seconds. Remove from the heat. Add the cooked rice, zucchini, black beans, corn, and No-Cheese Sauce, and mix well. 3. Spoon the mixture into an 8 x 8-inch baking dish. Bake for 25 minutes, or until bubbly. Serve garnished with the cilantro.

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