Spicy Southwestern Rice & Bean Bake: A Review of Not Your Mother's Casseroles
Adapted from Faith Durand
Course
Entree
Cuisine
Southwestern
Keyword
beans, rice, spicy
AuthorTheSpicedLife
Ingredients
olive oil,as needed
1large onion,diced
1sweet bell pepper,diced
6-8clovesgarlic,minced
1tNew Mexico chile powder
1tancho chile powder
chipotle powder,to heat preference
2tground cumin
1tMexican oregano
salt and pepper,to taste
3cupscooked white rice
215-ozcans black beans,rinsed and drained (use any beans you like)
115-ozcan fire roasted tomatoes,such as Muir Glen
1/4cupchopped cilantro
2cupsshredded cheddar cheese,divided
1cupsour cream,low fat or full fat
2large eggs,beaten
2small zucchini,diced
Tapatio hot sauce and sour cream for garnish
Instructions
Preheat the oven to 375 F. Lightly grease a 2 inch deep 9X13 casserole pan.
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.
Toss the cooked onion mixture in a large bowl with the rice, beans and fire roasted tomatoes. Stir in the cilantro and 1 1/2 cups of the cheddar cheese.
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.