This Mexican-inspired One-Pot Rice and Beans Casserole includes lots of veggies and is baked with an ooey-gooey cheese topping for a crowd-pleasing dish.
Ingredients
- 1 bag Success® White Rice
- 1/4 cup olive oil
- 1 small eggplant, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups tomatoes, chopped
- 2 tbsp tomato paste
- 1 can (19 oz) pinto beans, drained and rinsed
- 1 cup frozen corn
- 1/2 cup vegetable broth
- 2 cups Monterey Jack cheese, shredded
Instructions
- Step 1
- Prepare rice according to package directions
- .Step 2
- Preheat oven to 425°F. Meanwhile, heat oil in large ovenproof skillet set over medium heat; add eggplant, bell pepper, onion, garlic and chili powder, and cook for 5 to 7 mins or until vegetables start to soften. Season with salt and black pepper.
- Step 3
- Stir in tomatoes and tomato paste; cook for 2 mins. Stir in beans, corn and broth; bring to boil. Stir in rice; sprinkle with cheese. Bake for 6 to 9 mins or until cheese is melted and bubbly. Pro Tips Sprinkle with cilantro before serving.
- Substitute aged Cheddar or shredded Tex-Mex cheese blend for Monterey Jack cheese if preferred.
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