Southwest Rice & Black Bean Casserole
Ingredients
- 2 tablespoons oil
- 1/2 red pepper - diced
- 2 jalapeno peppers - finely dices
- 2 cloves garlic - finely diced or grated
- 1/2 medium onion - diced
- 2 cans black beans - drained and rinsed
- 2 cups converted rice - uncooked
- 1/2 teaspoon turmeric optional
- 4 cups water
- 1 cup roasted corn
- 1/2 tablespoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon corriander
- 1 cup shredded Mexican cheese blend.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice and zest of one lime
- 1 can 15 oz diced tomatoes
Instructions
- Saute onion, red pepper, garlic and jalapeno peppers in oil for about 3 to 5 minutes on medium high heat until they become soft.
- Add cumin, oregano, paprika, corriander, salt and pepper.
- Next add the rice and stir well, for about 30 seconds.
- Add water and turmeric.
- Bring to a boil.
- Turn to low and cover.
- Simmer for 20 minutes.
- Once rice is cooked add corn, beans, lime juice and zest. Mix well.
- Add cheese mix well and pour into large casserole dish.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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