Mexican Tuna and Rice Casserole

Name: Mexican Tuna and Rice Casserole
Total time: 60 min
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

mealplans.cooksmarts.com

Classic Mexican rice is a well-loved restaurant side dish, but we've given it the full meal treatment in the form of this cozy, one-pot casserole. Feel free to

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Cooking tools:

Dutch oven
Saute pan
Oven
Stove
Chef's knife
Cutting board
Wooden spoon
Measuring cup
Measuring spoon
Can opener
Airtight container
Mixing bowl
Plate

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