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Vegetarian Mexican Casserole
Vegetarian Mexican Casserole
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Zesty Mexican casserole with tomatillos and crispy tortilla chips for a crowd-pleasing dish.
Ingredients:
  • 1 teaspoon minced garlic
  • 6 tomatillos, husked and chopped
  • 1 (15 ounce) can no-salt-added black beans, drained and rinsed
  • 1 (14.5 ounce) can no-salt-added fire roasted tomatoes
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ancho chile powder
  • 0.25 teaspoon kosher salt
  • 1 (8.8 ounce) package UNCLE BEN'S® INSTANT Whole Grain Brown Rice
  • 1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Spanish Style
  • 2.5 cups crushed tortilla chips
  • 0.5 cup Monterey Jack cheese, shredded
  • 0.25 cup thinly sliced radishes
  • 2 tablespoons fresh cilantro, chopped
Instructions:
  • Preheat oven to 375°F.
  • In a large skillet over medium-high heat, sauté garlic in oil until fragrant, about 30 seconds. Add tomatillos and cook until tender, about 5 minutes. Mix in black beans, tomatoes, cumin, ancho powder, and salt. Cook for 5 minutes, smashing the beans and tomatoes gently with a spoon. Add brown and Spanish rice. Bring to a boil, then simmer until rice is tender and heated through, about 2 minutes. Remove from heat and enjoy!
  • In a 9x13-inch baking dish, layer half of the rice mixture followed by half of the chips. Repeat with the remaining rice mixture and chips. Finish by topping with cheese and baking in a preheated oven until cheese is melted and bubbling, approximately 15 minutes.
  • Garnish with refreshing radishes and fragrant cilantro, then serve promptly.

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