A colorful and veggie packed rice and black bean casserole.
Prep Time:30 mins
Cook Time:40 mins
Total Time:1 hour 10 minutes
2 cups cooked rice or 1 cup uncooked rice
1 bouillon cube
1/2 lime – juiced
1 15 oz can of black beans
1 bag of spinach
1 garlic clove – minced
1 10 oz package frozen corn
4 scallions – chopped
1 medium zucchini – grated
1 half jar of salsa – about 8 oz
1 14.5 oz can of diced tomatoes
2 cups of cheddar cheese – grated
1 tbs parsley – minced
Preheat oven to 350 degrees.
If you have 2 cups of cooked rice left over from another meal, then toss cooked rice with lime juice. If you need to cook the rice before hand, cook 1 cup of rice per package directions – add bouillon cube to water. When done, let rice sit covered for 10 minutes. After rice has cooled, fluff and toss with lime juice.
Add cooked rice to a large bowl. You’ll be adding all the ingredients in to this bowl.
Drain black beans and add to bowl.
Saute spinach and minced garlic in a little oil until slightly wilted. Add to bowl.
Add corn and scallions to saute pan and cook over medium heat for 3 minutes. Add corn and scallions to bowl.
Grate zucchini and add to bowl.
Add salsa to bowl.
Add can of diced tomatoes (and juice in the can) to the bowl.
Add 1 cup of grated cheese to the bowl.
Mix everything together in the bowl.
Lightly grease a 10 x 8 casserole.
Pour rice and black bean mixture in to casserole pan.
Top mixture with remaining 1 cup of grated cheese.
Bake in the oven for 40 minutes.
Remove and sprinkle minced parsley over the top as a garnish.