One-Pot Mexican Rice Casserole with Beans
This One-Pot Mexican Rice Casserole includes lots of veggies and is baked with an ooey-gooey cheese topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at successrice.com.
Cooking tools:
- Skillet
- Oven
- Stove
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Saucepan
- Colander
- Grater
- Cooling rack
Ingredients
- 1 bag Success® White Rice
- 1/4 cup olive oil
- 1 small eggplant, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups tomatoes, chopped
- 2 tbsp tomato paste
- 1 can (19 oz) pinto beans, drained and rinsed
- 1 cup frozen corn
- 1/2 cup vegetable broth
- 2 cups Monterey Jack cheese, shredded
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