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- Meatless Mexican Rice Casserole
Meatless Mexican Rice Casserole
Ingredients
- ¼ c. water
- 1 tsp. canola or olive oil
- 1 large onion, halved and thinly sliced
- ½ large zucchini, halved and thinly sliced
- ¼ c. diced red bell pepper
- 2 fresh Jalapeno chiles, seeded and diced (wear rubber gloves)
- 10 oz. frozen corn
- 2 tsp. minced fresh garlic
- 1 c. raw, quick-cooking long-grain brown rice
- 2 c. defatted broth
- 1 tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. dried oregano
- ½ tsp salt
- 2 c. shredded Queso Blanco or other white Mexican cheese
- (substitute shredded reduced calorie Cheddar cheese If not available)
- 8 oz. soft tofu, mashed
Instructions
- Heat water and oil in a large, heavy saucepan over medium-high heat.
- Add onion and cook, stirring, until soft but not browned, about 10 minutes.
- Add zucchini, red bell pepper, jalapeno, chile, corn and garlic and cook 5
- minutes or until peppers are soft.
- Add rice and cook, stirring, for 2 minutes.
- Add broth, cumin, chili powder, oregano and salt. Bring to boil and cook 10 minutes uncovered, to plump rice.
- Remove from heat. Mash cheese and tofu together in a small bowl.
- Spoon half of rice mixture into 3 quart casserole lightly sprayed with vegetable cooking spray.
- Top with half of cheese mixture, then add remaining rice.
- Top with remaining cheese mixture. Bake at 350 degrees 40 minutes or until rice is tender and casserole is slightly browned.
- Makes 12 servings.
