Southwestern Rice Casserole

Rice is a great base that you can transform any way you want, things like tomatoes, beans and corn go well with rice, and today’s recipe has all of the above. Putting a Southwestern twist on casseroles really makes them stand out, and yes, it is possible to make casseroles without condensed soup. Today’s episode of Delicious Food 101 features The Chef, The Health Inspector, and La Critico.

First we will hear from The Health Inspector: The Chef: What do you think about today’s recipe? The Health Inspector: There’s a lot of dirty dishes. The Chef: Yes, that’s a given, what is your opinion of the food preparation? The Health Inspector: It seems above board for now.

Whew, we have passed today’s inspection. We will hear from La Critico after the dish is done, he prefers to pass judgment at the end of the adventure.

The Ingredients: 2 cups cooked brown rice, 1 15 oz. can seasoned black beans, 1 can Healthy Choice Chicken Tortilla Soup, 1 cup tomato puree or 1 can of diced tomatoes, 1/2 cup canned corn, 3 baby bell peppers, 1/2 to 1 cup grated Colby cheese, 1/4 cup diced onion, 1 generous tsp. cumin, 1/2 to 1 tsp. salt, 1/2 tsp. garlic, 1/2 tsp. black pepper.

Cooking Tip: You can make homemade tomato puree by pouring two cans of diced tomatoes into the bowl of your food processor and pulsing until smooth.

Dice the onion and bell pepper, saute the diced vegetables in a small skillet until tender. Combine the cooked rice, vegetables, chicken tortilla soup, tomato puree, corn, black beans, and spices in a large casserole pan. Top with grated cheese and bake at 350 degrees for 20-25 minutes.

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And now, the verdict from La Critico: The Chef: How do you like the Southwestern Rice Casserole? La Critico: It’s real different I guess. The Chef: Anything else? La Critico: It would be better with more cheese, butter, and sour cream. The Chef: Hmmmmm……

 

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