Friday, September 19, 2014

One Pan Mexican Rice Cheese Casserole Recipe

A quick, throw ingredients in one pan, casserole. Chop a few ingredients, mix together in one pan, and cook. Easy for a busy night. 

one pan mexican rice cheese casserole

Ingredients used for this dish:

  • 1 Tbls olive oil
  • 2 cloves minced garlic
  • 1 diced onion
  • 1 diced red bell pepper
  • 1 diced zucchini
  • 1 cup corn kernels, frozen canned or roasted
  • 1 (14.5 ounce) can petite diced tomatoes, undrained
  • 1 cup white or brown rice
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • 4 green onions added for garnish (optional)

Heat olive oil in a large skillet. Add garlic, onion, red bell pepper, and cook, stirring frequently.  

Stir in zucchini and corn until tender and heated through. Approximately 2 minutes.

Stir in diced tomatoes, rice, chili powder, cumin, 1 cup of water.
Season with salt and pepper to taste.
Bring to a boil; cover. Reduce heat and simmer until rice is cooked through, about 15 to 20 minutes.

Stir in cheese until melted through.

Garnish with green onions and serve immediately.

"I don't like food that is too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting." Andy Rooney

This recipe can be easily adjusted to meet your families needs. Swap out vegetables for your favorite vegetables. Add more vegetables or substitute in season vegetables. The ideas for this recipe is endless.
Serve immediately straight from the pan or use as a dip with tortilla chips. Place ingredients in a slow cooker and take to a pot luck. 

The leftovers are even better the next day. 

What are a few of your favorite casseroles?

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