Mexican Rice & Beans Vegetarian Casserole

Mexican Rice & Beans Vegetarian Casserole

Check out this new printable coupon for $0.50/1 Carolina Rice:


Carolina Rice coupon is redeemable at Acme, Shaws, Walmart and Star Market stores!  Or check your Valpak envelopes to get an additional Carolina Rice coupon (available in select areas).

If you are looking for an easy weeknight recipe in which to use your Carolina rice, check out one of our family favorites:  Mexican Rice & Beans Vegetarian Casserole

Mexican Rice & Beans Vegetarian CasseroleIngredients needed to make your Mexican Rice & Beans Vegetarian Casserole

1 can black beans
1 can of corn
1 red bell pepper, chopped
1 onion, medium chopped
14 oz can of diced Tomatoes
2 tbsp cream cheese
8 oz enchilada sauce
3 cups Carolina Basmati rice, COOKED (which is 1 cup uncooked)
1/4 tsp cayenne (optional if you don’t want your spicy)
1 tsp chili powder
1 tsp salt
3 tsp cumin
1 tsp garlic powder
2 tablespoons of lime juice
2 cups of taco seasoned shredded chedder cheese
sour cream (optional – serve on top)
tortilla chips (optional – serve on side)

Mexican Rice & Beans Vegetarian CasseroleInstructions:

  1.  Cook rice according to instructions on the package.  I used one cup of uncooked Carolina Basmati Rice to make 3 cups of cooked rice.

Mexican Rice & Beans Vegetarian Casserole

2.  While the rice is cookieg, heat a large skillet over medium heat.  add 1 tablespoon of olive oil, and saute the onion, bell pepper and 1 tsp. garlic powder for 8-12 minutes.

3.  Add the corn and roasted tomatoes, stir an additional 3 minutes.

4.  Add drained black beans, 3 cups cooked rice, lime juice, enchilada sauce, chili powder, cumin, cream cheese and 1tsp. salt.  Stir until heated through.

 

Mexican Rice & Beans Vegetarian Casserole

5.  Pour this mixture into a 9×13 glass baking pan.

Mexican Rice & Beans Vegetarian Casserole

6.  Top with 2 cups (one 16 oz package) of taco seasoned shredded chedder cheese.

7.  Bake at 350º for 15-20 minutes, until the cheese is melted.

8. Serve with sour cream and tortilla chips!

Mexican Rice & Beans Vegetarian Casserole

Mexican Rice & Beans Vegetarian Casserole #CarolinaRiceSavings
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
  • 1 can black beans
  • 1 can of corn
  • 1 red bell pepper, chopped
  • 1 onion, medium chopped
  • 14 oz can of diced Tomatoes
  • 2 tbsp cream cheese
  • 8 oz enchilada sauce
  • 3 cups Carolina Basmati rice, COOKED (which is 1 cup uncooked)
  • ¼ tsp cayenne (optional if you don't want your spicy)
  • 1 tsp chili powder
  • 1 tsp salt
  • 3 tsp cumin
  • 1 tsp garlic powder
  • 2 tablespoons of lime juice
  • 2 cups of taco seasoned shredded chedder cheese
  • sour cream (optional - serve on top)
  • tortilla chips (optional - serve on side)
Instructions
  1. Cook rice according to instructions on the package. I used one cup of uncooked Carolina Basmati Rice to make 3 cups of cooked rice.
  2. While the rice is cookieg, heat a large skillet over medium heat. add 1 tablespoon of olive oil, and saute the onion, bell pepper and 1 tsp. garlic powder for 8-12 minutes.
  3. Add the corn and roasted tomatoes, stir an additional 3 minutes.
  4. Add drained black beans, 3 cups cooked rice, lime juice, enchilada sauce, chili powder, cumin, cream cheese and 1tsp. salt. Stir until heated through.
  5. Pour this mixture into a 9x13 glass baking pan.
  6. Top with 2 cups (one 16 oz package) of taco seasoned shredded chedder cheese.
  7. Bake at 350º for 15-20 minutes, until the cheese is melted.
  8. Serve with sour cream and tortilla chips!

 

Mexican Rice & Beans Vegetarian Casserole

Looking for more easy dinner casserole ideas?  Check these out:

Pesto Pasta Recipe With Avocado, Parmesan, Romano & Tomatoes! (also vegetarian)

Mac N’ Cheese Recipe with Sausage and Artichokes

 

 

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