SWS: San Antonio Rice Casserole
Source of Recipe
My old recipe files.
Recipe Introduction
This is a wonderful comforting casserole that I love to serve with a green salad with avocado, tortilla chips, and homemade salsa. Nice casserole to bring to a pot luck dinner. /jmp
3 cups white or brown rice -- cooked
1 cup frozen corn kernels -- thawed
1 can black beans -- rinsed and drained
-- (15 ounce)
1 1/2 cups salsa
1 teaspoon cumin
1 teaspoon garlic powder
1 1/2 cups jalapeno Monterey Jack cheese -- grated*
Preheat oven to 350 degrees F.
In a large bowl, combine cooked rice, corn, and black beans. Add salsa, cumin, garlic powder, and half the cheese (3/4 cup). Spoon mixture into a 8x12x2-inch baking dish coated with cooking spray. Bake, covered, about 25 minutes.
Remove cover and sprinkle with remaining half of cheese; bake 15 more minutes. Cool 10 minutes and serve.
*Judi's note: I use plain Monterey Jack cheese because the jalapeno one is too hot for my taste buds. You can add 1/3 cup of mild diced canned chile peppers to the rice mixture also to add a slight bite to the casserole.
Source: Recipe from the files of Judi Mae Phelps.
Categories: Casseroles, Tex-Mex
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