Mexican Rice Casserole – CE
chips and salsa
  • Clean Eating
  • meatless
Mexican Rice Casserole – CE
chips and salsa
  • Clean Eating
  • meatless
Servings:

Ingredients

Prep
  • 15 oz can black beans
  • 14 oz fire roasted diced tomatoes drained
  • 1 bell pepper
  • 1/2 C frozen chopped onions
  • 1 C frozen corn
  • 8 oz can red enchilada sauce
  • 1 T chili powder
  • 2 t cumin
  • salt and pepper to taste
On Cooking Day
  • 2 bag frozen rice steamer
  • 2 C shredded Mexican cheese blend
  • 1/4 C cilantro
  • 1 bag chips
  • 1 jar salsa

Instructions

To Assemble
  1. Drain and rinse black beans and drain tomatoes.
  2. Chop bell pepper.
  3. Add all ingredients to casserole dish sprayed with non-stick spray. Mix together.
To Cook
  1. Cook rice according to package directions. Add rice to casserole dish and mix well.
  2. Bake covered at 350 for 20 minutes (or until heated through). Add cheese during last 5 minutes of cook time.
  3. Garnish with chopped cilantro. Serve with chips and salsa.

Ingredients

Prep
  • 15 oz can black beans
  • 14 oz fire roasted diced tomatoes drained
  • 1 bell pepper
  • 1/2 C frozen chopped onions
  • 1 C frozen corn
  • 8 oz can red enchilada sauce
  • 1 T chili powder
  • 2 t cumin
  • salt and pepper to taste
On Cooking Day
  • 2 bag frozen rice steamer
  • 2 C shredded Mexican cheese blend
  • 1/4 C cilantro
  • 1 bag chips
  • 1 jar salsa

Instructions

To Assemble
  1. Drain and rinse black beans and drain tomatoes.
  2. Chop bell pepper.
  3. Add all ingredients to casserole dish sprayed with non-stick spray. Mix together.
To Cook
  1. Cook rice according to package directions. Add rice to casserole dish and mix well.
  2. Bake covered at 350 for 20 minutes (or until heated through). Add cheese during last 5 minutes of cook time.
  3. Garnish with chopped cilantro. Serve with chips and salsa.
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