Southwest Veggie and Rice Casserole
Southwest Veggie and Rice Casserole is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Preheat the oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 375°F.
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 bell peppers, zucchini, chili 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 chiles, 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 green onions over the casserole and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.