Southwest Veggie and Rice Casserole

Ingredients for Southwest Veggie and Rice Casserole

• 2 tablespoons vegetable oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 medium jalapeño, seeded and diced

• 1 medium pepper, seeded and diced

• 1 medium courgette, quartered lengthwise and sliced

• 1/2 tablespoons chilli powder

• 3/4 teaspoons salt

• 150g frozen corn kernels

• 1 (425g) can diced tomatoes with chillies (see Chef's Tip, below)

• 1 (425g) can black beans, drained and rinsed

• 550g Taco Rice

• 375g shredded sharp cheddar

• 2 spring onions, thinly sliced

Preheat the oven to 191°C. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.

In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and peppers, courgette, chilli powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.

In a large bowl, combine the corn kernels, diced tomatoes and chillies, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.

Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.

Sprinkle the spring onions over the casserole and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.