Friday, May 20, 2011

Cheesy Rice Bake (Meat Free!)

One of the many foodie bloggers that I love to read daily is Jessica at How Sweet It Is. (Warning: If you are dieting, do not go look at her blog.) She's not only an incredibly talented blogger, photographer and baker, but she's also side-bustingly funny. Oh, and by the way, "bustingly" is the word of the day. Use it often. :)

When I was figuring out my menu plan for last week, I stumbled across this recipe from Jessica and knew it would be a hit for our Southwestern-Food-Lovin' little family. I made a few changes (the big one, taking out the meat since we're doing that whole "meat free once a week" thing), but for the most part stayed true to Jessica's version.  

This was wonderful by itself, and hubby even enjoyed it as leftovers stuffed into a beef burrito. Try this next time you're in the mood for a Mexican-inspired casserole. You won't be disappointed!

Cheesy Rice Bake -- slightly adapted from Jessica @ How Sweet It Is

  • 3 c. cooked brown rice
  • 1 c. frozen corn
  • 1 can black beans, drained and rinsed
  • 1 c. sour cream
  • 1 (4 oz) can green chiles
  • 1 c. of your favorite chunky salsa
  • 2 c. shredded cheese, divided -- we used pepperjack inside the dish and topped it with cheddar and it was delish!
  • salt and pepper, as needed
  1. Start by cooking your rice
  2. Pre-heat your oven to 350 degrees
  3. Once your rice is cooked, add all ingredients except 1 cup of your cheese in a large bowl and mix to combine
  4. Pour into a lightly greased 8x8 baking pan
  5. Top with additional cheese
  6. Cook for 20-25 minutes or until cheese is melted on top and the dish is warm throughout.

We loved how colorful and veggie-full this was, and with the beans, 
corn and rice, we didn't even miss the meat!


  1. This sounds so amazing! I can't wait to try it!

  2. How clever! I love the meatless idea... saving calories and money.


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