Mexi Rice Casserole
Cinco de Mayo can’t pass by without us attempting a vegetarian dish! And Mexican food actually makes it incredibly simple to make vegetarian options because there are so many bean options that natural fit in with Mexican recipes to substitute and so many amazing flavors. This Mexi rice casserole is FAR from good for you but it is tasty! When I made it the Mr. knew it signified that our cinco de mayo recipes were almost complete for the year which makes him VERY happy lol.
And to be honest the absurd amount of cheese in the dish makes it like a Mexican lasagna and the Mr was more than okay with that!
Ingredients
2 Cups of Cheddar and Mozza Cheese
1 Cup Rice, cooked as per packaging
1/2 Cup of Corn
1/2 Cup of Black Beans
1/2 Red Onion, chopped
1/2 Red Pepper, Chopped
2 Roma Tomatoes, chopped
1 Jalapeno, chopped
3-4 Tbsp. Taco Seasoning
2 Tsp. Margarine
Directions
Pre-heat oven to 350F degrees. Cook the rice as per packaging then add in 1 Tbsp. of the taco seasoning to the rice, mix well and set aside.
In a medium pan, heat the margarine over medium heat and fry the veggies.
Add the seasoning and continue cooking until desired tenderness. Add in the corn and beans, stir to combine then add in the rice.
Mix really well then add in a small handful of cheese and mix again.
Spray a medium casserole dish with cooking spray then pour the rice mixture into the casserole dish and ensure it is spread evenly.
Add extra pepper or garlic powder if desired. I mean you can add salt too but with the taco seasoning I strongly believe you do not need any more salt!
Cover with cheese then bake for 10-15 minutes until cheese is melted.
Broil on LO for 5-6 minutes or until cheese begins to brown.
Serve with a dollop of sour cream, a squeeze of fresh lime, chopped avocado and drizzle with Valentina’s hot sauce!
OR if you want to get really crazy we have this Jalapeno Ranch sauce that we really enjoy that i think would provide a little extra flavor and heat on top instead of the traditional sour cream.
