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
Prep Time (minutes)
25
Cook Time (minutes)
25
Ready In (minutes)
50
Ingredients
Amount
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.
