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365: Day 198


7/18/13: Keeping cool during this week's heat wave has been the name of the game.

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Cook's Notes: Our air conditioners work well enough that I was able to cook one of my quick and easy go-to vegetarian casseroles on Thursday night. You can use chicken if you like, but I prefer using 2 cans of beans instead.

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

Fiesta Casserole

CATEGORIES
 casserole, vegetarian, mexican

INGREDIENTS

    • 2 1/2 c. chicken broth
    • 2 c. instant brown rice
    • 1 T. cumin
    • 1 t. chili powder
    • 2 t. kosher salt
    • 2 c. frozen corn
    • Chopped onion
    • 1 can black beans, rinsed
    • Either 1 can pinto or pink beans, rinsed; OR 2 c. cooked chicken, diced
    • 1 1/2 c. salsa OR 1-15 oz. can diced tomatoes with green chiles OR 1-15 oz. can diced tomatoes + 1 can diced green chiles (more mild than Ro-tel tomatoes or spicy salsa)
    • 1 T. Tabasco (optional)
    • 8 oz. sharp cheddar cheese, shredded
    • 6 oz. Fritos or tortilla chips, crushed to coarse crumbs (1-1/2 cups)

INSTRUCTIONS

    1. Adjust an oven rack to the middle position and heat oven to 450 degrees. Combine the broth, rice, corn, onion, beans/chicken, cumin, chili powder, salsa/tomatoes and chiles, and Tabasco. Pour the mixture into a prepared 9 x 13" baking dish. Bake for 15 minutes.
    2. Sprinkle the cheddar evenly over the top, then sprinkle with the chips. Continue to bake until the edges are bubbling and the crumbs are toasted, 8-12 minutes longer.

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