Spicy Southwestern Rice & Bean Bake: A Review of Not Your Mother's Casseroles
Recipe type: Entree
Cuisine: Southwestern
Adapted from Faith Durand
  • olive oil, as needed
  • 1 large onion, diced
  • 1 sweet bell pepper, diced
  • 6-8 cloves garlic, minced
  • 1 t New Mexico chile powder
  • 1 t ancho chile powder
  • chipotle powder, to heat preference
  • 2 t ground cumin
  • 1 t Mexican oregano
  • salt and pepper, to taste
  • 3 cups cooked white rice
  • 2 15-oz cans black beans, rinsed and drained (use any beans you like)
  • 1 15-oz can fire roasted tomatoes, such as Muir Glen
  • ¼ cup chopped cilantro
  • 2 cups shredded cheddar cheese, divided
  • 1 cup sour cream, low fat or full fat
  • 2 large eggs, beaten
  • 2 small zucchini, diced
  • Tapatio hot sauce and sour cream for garnish
  1. Preheat the oven to 375 F. Lightly grease a 2 inch deep 9X13 casserole pan.
  2. Heat 1-2 tablespoons of olive oil in a large skillet over medium high heat. Add the onions with a pinch of salt and cook until translucent. Add the diced zucchini and pepper and minced garlic. Cook another 5 minutes. Add the spices as well as salt and pepper to taste and cook, stirring, for 1 minute.
  3. Toss the cooked onion mixture in a large bowl with the rice, beans and fire roasted tomatoes. Stir in the cilantro and 1½ cups of the cheddar cheese.
  4. In a separate bowl, whisk together the sour cream with the eggs. Stir this mixture into the onion, beans and rice mixture. Dump it into the prepared pan and spread it flat. Sprinkle the remaining cheese on top of the casserole and bake for 1 hour, until bubbling and browning. Remove from the oven and let stand for 10-15 minutes before slicing. You will get perfect slices the next day, but the first day they will be a little soft, as is typical of most casseroles. Serve with sour cream and Tapatio hot sauce on the side.
Recipe by The Spiced Life at https://www.thespicedlife.com/spicy-southwestern-rice-bean-bake-a-review-of-not-your-mothers-casseroles/