Rice and Black Bean Casserole
Rated 5.0 stars by 1 users
Category
Southwestern
Cuisine
New Mexican
Servings
Serves 4 as a Main Dish or 8 as a Side Dish
Prep Time
20 minutes
Cook Time
25 minutes
This hearty casserole, loaded with spicy chiles and melted cheese, makes a great side or a filling vegetarian dinner.
Ingredients
-
1 Cup White Rice
- 2 Cups Vegetable Stock
- 1 15-ounce Can Black Beans
- 1 12-ounce Bag Frozen Corn
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Teaspoon Cumin
- 1 Teaspoon Garlic Powder
- 2 Cups Shredded Cheese, Like Cheddar or Monterey Jack
-
1 Cup New Mexico Salsa Fire-roasted Green Chiles or Cibolo Junction Chimayo Harvest Blend Roasted Chiles
Directions
Preheat oven to 375℉ and grease a 9-inch casserole or baking dish.
Prepare the rice. In a medium saucepan, bring the vegetable stock to a boil. Add the white rice, reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
In a large mixing bowl, combine the cooked rice, black beans, frozen corn (no need to thaw), 1 cup shredded cheese, and roasted chiles.
Add salt, pepper, cumin, and garlic powder to the mixture. Stir well to ensure even distribution of the seasonings.
Transfer the mixture to the prepared baking dish and spread it out evenly. Top with the remaining 1 cup of shredded cheese.
Cover with aluminum foil and bake for 25 minutes.
Let cool a few minutes before serving.
