Rice with Veggies Casserole!
By: Kecia’s Flavor Breakthrough!
Some days I really struggle to come up with something new that everyone will be happy with. Not because I am out of ideas, but because I just don’t have a lot of time or I want to make it ahead so we can reheat it later and not have a lot of work or just because I want to make everyone happy that night! Today was one of those days. I thought long and hard about this dish and I am still thinking it through so I decided I better sit down and write it out. Sometimes seeing it on the screen helps me really create the recipe. I don’t know how the rest of food bloggers and recipe writers do it, but I usually write up the recipe, print it out and follow it while I create it, then make adjustments a long the way. I guess that is the way I have always cooked, just wing it really. But now, writting it down it gives me more of a process and allows me to recreate the dishes we love again.
Prep Time: 30 minutes Cook Time: 45 minutes
- 1 cup whole grain rice
- 2 cups chicken or vegetable broth
- 1 small zucchini, cut into small cubes
- 1 onion, julienned
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 tomato, diced
- 2 cups shredded pepper jack cheese, divided
- 1 tsp. Cilantro
- Salt and pepper to taste
Preheat oven to 350° F
In large sauce pan, place rice and broth. Cook according to directions on rice, undercooking by 5 minutes. Stir in the zucchini, onion, garlic, bell pepper, corn and black beans.
Now add the tomato, corn, beans, 1 1/2 cups cheese, cilantro and salt and pepper. Stir to combine.
Pour into a large casserole that has been sprayed with nonstick spray. Cover with foil and bake for 25 minutes.
Remove foil and sprinkle with remaining cheese and place back in oven for an additional 10 minutes or until cheese is bubbly.
Serve hot. This dish can be prepared ahead of time, reheat for 30 to 40 minute at 350°.