Mexican rice, corn, and cheese casserole
5
Point(s)
Total Time
51 min
Prep
19 min
Cook
32 min
Serves
6
Difficulty
Easy
This one-pot vegetarian Mexican casserole takes less than 20 minutes of prep time, but it offers up a satisfying, comfort food meal. You can find a variety of colorful, enamel-coated cast-iron pots that are both flameproof and ovenproof. They are perfect for this dish, which cooks first on top of the stove, then in the oven, and then can be taken directly to the table for serving—all in the same pot. You can use brown rice in place of white if you’d like to boost the fiber of this dish. There is no need to thaw the corn or onions. Simply add them to the mixture frozen.
Ingredients
Canola oil
2 tsp
Green pepper(s)
1 medium, seeded and chopped
Uncooked scallion(s)
6 medium, chopped
Garlic
2 medium clove(s), finely chopped
Cajun seasoning
1 Tbsp
Uncooked white rice
1 cup(s), long-grain
Canned stewed tomatoes
14½ oz, chopped
Vegetable broth
14 oz
Frozen whole onion(s)
8 oz, about (2 cups)
Frozen corn kernels
1½ cup(s), whole
Canned green chile peppers
2 Tbsp, mild, chopped
Fresh tomato(es)
1 medium, finely diced
Weight Watchers Reduced-fat Mexican style shredded cheese
¾ cup(s)
Cilantro
¼ cup(s), fresh, chopped