Southwest Veggie And Rice Casserole Recipe

Name: Southwest Veggie And Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 medium jalapeno, seeded and diced; 1 medium bell pepper, seeded and diced; 1 medium zucchini, quartered lengthwise and sliced; 1/2 tablespoon chili powder; 3/4 teaspoon salt; 1 cup frozen corn kernels; 1 (15-ounce) can diced tomatoes with chiles (see Chef's Tip, below); 1 (15-ounce) can black beans, drained and rinsed; 3 cups; 2 cups shredded sharp cheddar; 2 green onions, thinly sliced

Servings: persons

2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 medium jalapeno, seeded and diced
1 medium bell pepper, seeded and diced
1 medium zucchini, quartered lengthwise and sliced
1/2 tablespoon chili powder
3/4 teaspoon salt
1 cup frozen corn kernels
1 (15-ounce) can diced tomatoes with chiles (see Chef's Tip, below)
1 (15-ounce) can black beans, drained and rinsed
3 cups
2 cups shredded sharp cheddar
2 green onions, thinly sliced

1
Preheat the oven to 375u00b0F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
2
In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeno and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to saute until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
3
In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sauteed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
4
Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
5
Sprinkle the green onions over the casserole and serve.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 medium onion, diced, 2 cloves garlic, minced, 1 medium jalapeno, seeded and diced, and more.

Yes, Southwest Veggie And Rice Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Veggie And Rice Casserole

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