tex-mex bake

[Guest guest]

this isn’t an authentic tex-mex dish, but it has many

of the same ingredients found in classic tex-mex

cooking. this is a favorite of mine because it’s

healthy, flavorful, and makes plenty for left-overs.

 

tex-mex bake

 

2 cups cooked brown rice

 

1 14 ounce can ro-tel (diced tomatoes with green

chiles), drained

1 15 ounce can black beans, drained and rinsed

1 cup frozen corn kernels

½ bell pepper, chopped

2 jalapenos (or more), seeded and chopped

1 tablespoon chili powder

1 tablespoon cumin

4 cloves garlic, crushed and chopped

2 tablespoons chopped cilantro

salt and pepper

 

fresh corn tortillas

shredded cheese

sour cream

salsa

 

preheat oven to 400 degrees. spread rice in shallow

3-quart casserole dish (i use a 2-quart dish and it

worked fine). in a bowl, combine the ro-tel, black

beans, corn, bell peppers, jalapenos, chili powder,

cumin, garlic, cilantro, and salt and pepper. Pour

mixture over brown rice. cover with foil and bake for

20 minutes.

 

serve with warm tortillas, shredded cheese, sour

cream, and salsa.

 

 

 

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