|
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. |
|
