One Pot Mexican Rice Casserole

One Pot Mexican Rice Casserole

Sunday dinner last night with the whole fam, my favorite part of the week!  Made this along with some other things, which will show up later.  It was easy and yummy!  I served it as a side dish but I was thinking that you could add some meat to it and it could be dinner.  It comes from a blog called “Damn Delicious”.

1 tablespoon olive oil

2 cloves garlic, minced (or pressed)

1 onion, diced

1 red bell pepper, diced

1 zucchini, diced

1 cup corn kernels, frozen, canned or roasted (I had a bag of frozen corn, onions, red and green bell peppers, black beans, and green chilies that I got at Sam’s Club so I used that instead of the onion, red bell pepper, zucchini and corn)

1 (14.5 oz) can petite diced tomatoes, undrained

1 cup white rice

1 teaspoon chili powder

1/2 teaspoon cumin

salt and pepper

1 cup shredded cheddar cheese (omit cheese for vegan)

2 tablespoons chopped fresh cilantro leaves (I think we all know how I feel about cilantro!)

1  Heat olive oil in saucepan over medium high heat.  Add garlic, onion and pepper and cook, stirring frequently, until onions are translucent, 2 – 3 minutes.  Stir in zucchini and corn until tender and heated through, 2 minutes.

2  Stir in tomatoes, rice, chili powder, cumin and 1 1/2 cups water, season with salt and pepper.  Bring to a boil, cover, reduce heat and simmer until rice is cooked through, 15 – 18 minutes.

3  Stir in cheese until melted through, about 1 – 2 minutes.  Serve with cilantro.

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4 thoughts on “One Pot Mexican Rice Casserole

  1. Pingback: Taco Casserole with a Surprise Crust | Penny's Food Blog

  2. Pingback: Country Cook News – January 29, 2015 | Cynthia Briggs Blog

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