This smokey mexican style vegetarian rice casserole is quick to prepare and will serve a crowd or can be split into 2-4 portions and stored in the freezer for future meals. Definitely a make-a-head dish to have in your recipe box!
Author: Trish | The In Fine Balance Food Blog
1large while onionchopped
1package of Uncle Ben's Spanish Rice
1cuplong grain white rice
1 19ozcan of black beansabout 2-½ cups cooked
1 28once can of whole stewed tomatoes
1-2tablespoonschipotle peppers in adobo sauceor more, depending on how much heat you want
1teaspoonground black pepper
6cupswater or vegetable stock
Fresh cilantrochopped, for serving
Pre-heat oven to 375.
In a large dutch oven, heat oil and saute onions and garlic until soft and fragrant, about 5 minutes.
Add rice and toss for 2 minutes with the garlic and onions. Add beans, tomatoes, chipotle and adobo sauce, cumin, salt, pepper and water. Bring to a boil, stirring and breaking up the tomatoes with your spoon. Once boiling, reduce heat and cover. Simmer for 15 minutes. Rice should not be quite done. Remove from heat and stir in 1-½ cups cheese.
a) Storing for the freezer... divide into casserole dishes, allow to cool and cover with wax paper and aluminum foil. Alternatively, casserole stores nicely in large ziptop freezer bags.
b) Cooking to eat now.... spread into a casserole dish and sprinkle remaining cheese on top. Bake 10-15 minutes until cheese is melted and bubbly. (I usually use ½ cup of shredded cheese for ½ of the recipe.)
c) Cooking from frozen.... allow casserole to thaw in refrigerator overnight. Preheat oven to 375. Cook, in a casserole dish covered with aluminum foil at 375 for 20-30 minutes or until casserole is heated through and simmering. Remove cover, sprinkle ½ cup of cheese on top, and bake 10-15 minutes or until cheese is melted and bubbly.
See blog post for freezing and reheating instructions