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.
Fiesta Casserole
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
- 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.
- 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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