- 1 cup uncooked brown rice
- 1/3 cup uncooked wild rice
- 2-3/4 cups vegetable broth
- 4 cans (14-1/2 ounces each) diced tomatoes, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups frozen corn, thawed
- 1 medium sweet red pepper, finely chopped
- 1 medium onion, finely chopped
- 6 green onions, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1/2 cup shredded reduced-fat Mexican cheese blend
- In a large saucepan, bring the brown rice, wild rice and broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender.
- In a large bowl, combine the tomatoes, beans, corn, red pepper, onion, green onions, jalapeno, garlic, cumin, cayenne and pepper. Stir in rice.
- Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 8 servings.
Originally published as Southwest Casserole in Healthy Cooking October/November 2008, p47
Reviews for Southwest Casserole
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Reviewed Oct. 28, 2010
"I added more pepper and cumin. I had to bake it longer until the onions and red pepper were tender."
Reviewed Jun. 8, 2009
"I made this and my family all loved it. We ate it with tortilla chips as a dip of sorts. Very good."