Mexican Tuna and Rice Casserole | Cook Smarts

Ingredients

• 1 Tbsp Chili powder
• 2 tsp Cumin, ground
• 1 tsp Oregano, dried
• 3/4 tsp Salt
• 1/2 tsp Garlic powder
• 1/4 tsp Black pepper
• 1 Bell peppers, any color, chopped
• 1/2 Onions, medium and red, chopped
• 3 oz Cheese, cheddar, shredded (sub shredded Mexican blend)
• 8 oz Zucchini, diced
• 1 Limes, wedges
• 1/4 cup Cilantro, fresh, chopped
• 1 cup Corn, frozen, defrosted
• 2 cans Tuna, canned (5 oz / 142 g), drained
• 1 Tbsp Oil, cooking
• 1 cup Rice, uncooked long-grain white or brown
• 1 can Tomatoes, diced (14 oz / 397 g) (for more spice, use a variety that includes green chilies)
• 2 cups Stock, any type
• for serving Hot sauce