Mexican rice, corn, and cheese casserole
7
Points®
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 bell pepper(s)
1 medium
Uncooked scallion(s)
6 medium
Garlic
2 medium clove(s)
Cajun seasoning
1 Tbsp
Uncooked white rice
1 cup(s)
Canned stewed tomatoes
14.5 oz
Vegetable broth
14 oz
Frozen whole onion(s)
8 oz
Frozen corn kernels
1.5 cup(s)
Canned green chile peppers
2 Tbsp
Tomato(es)
1 medium
Weight Watchers Reduced-fat Mexican style shredded cheese
0.75 cup(s)
Cilantro
0.25 cup(s)
Instructions
1
Preheat the oven to 350°F.
2
Heat the oil in a large Dutch oven or flameproof and ovenproof casserole over medium-high heat. Add the bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the scallions, garlic, and Cajun seasoning. Cook, stirring occasionally, until the scallions are soft, about 2 minutes. Add the rice, stirring until well coated.
3
Stir the tomatoes, broth, onions, corn, and chiles into the casserole; bring to a boil. Remove from the heat and cover. Bake until most of the liquid is absorbed and the rice and vegetables are tender, about 20 minutes.
4
Remove the cover, then sprinkle the casserole with the tomato and cheese. Return to the oven and bake, uncovered, until the cheese melts, about 5 minutes longer. Serve the casserole sprinkled with the cilantro. Yields generous 1 cup per serving.
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