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
- Start by cooking your rice
- Pre-heat your oven to 350 degrees
- Once your rice is cooked, add all ingredients except 1 cup of your cheese in a large bowl and mix to combine
- Pour into a lightly greased 8x8 baking pan
- Top with additional cheese
- 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!