My latest attempt at dinner was a little Mexican rice casserole. The great thing about this recipe is that much of it can be made from non-perishable pantry staples, with the addition of just a few fresh items.
I started with a chopped onion and a pile of minced garlic. Saute the veggies in a big pan with a little olive oil, salt, and pepper. It looks like not a lot of stuff for the pan, but trust me, you want to go big because you will be adding to it.
Next, add a can of fire-roasted diced tomatoes, and a small can of diced jalapeño peppers. Let that simmer together for a few minutes until it thickens up a bit and the flavors have had a chance to marry a little bit.
Now, for the stuff that requires more space in the pan. Add about two cups of cooked rice, a can of drained and rinsed black beans, and a can of drained corn. Stir well to combine.
Finally, remove the pan from the heat. It’s time for the most important ingredient: cheese. 12 ounces of cubed Monterey Jack, to be exact. Once you’ve stirred the cheese in, put the mixture in a casserole dish and pop it in the oven. I think I used 375 or 400 degrees. When the cheese is all melty and bubbly, it’s done. You might want to reserve a little extra grated cheese to sprinkle over the top of few minutes before the casserole is done, so you get a little extra browned cheesy goodness on the top.
Steve and I both enjoyed this recipe, so I think it’s a keeper. I’d like to add something to it to make it a little bit creamier, though. Perhaps stir in some sour cream with the cheese, right before it goes in the oven?
Stay tuned for my first crack at some soup from a recipe book I got for Christmas.
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wow,that’s a lot of cheese uncle ed! how many does it serve? looks yummy-mmm.
I’d say about 6. Maybe 4 if they are really hungry.
Looks and sounds yummy! I’ll have to try it.