The only thing to prep is green onions. So quick and really good.
Mexican Rice Casserole (Serves 4) from Mary McDougall
- 3 cups cooked brown rice
- 3 cups frozen corn
- 15 ounce can black beans
- 8 ounce can tomato sauce or 6 ounces tomato paste
- 1 bunch green onions, slice in diagonals or 1 small onion minced
- 1 small can (4 oz) green chopped chilies
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1/8 teaspoon crushed red pepper flakes or Mrs. Dash Extra Spicy
Preheat oven to 350º F.
Place rice in a large bowl and add remaining ingredients. Mix well.
Ladle into a 9” x 13” casserole dish and bake covered for 30 minutes.
Uncover and bake for 10 more minutes.
Serving Suggestions:
- Top with avocado