Salsa Casserole (Vegetarian)

Prep Time:

5 Minutes

Cook Time:

1 Hour

Ingredients

1 1/2 cup uncooked basmati rice
1 cup frozen whole kernel corn niblets, thawed OR frozen mixed vegetables, thawed
19 oz black beans (1 can), drained and rinsed
2 cups salsa (473 mL)
1 1/2 cups vegetable broth
1/2 teaspoon ground cayenne pepper
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheese (if desired)

Step 1

Preheat the oven to 375F.

Step 2

In a 9x13 Pyrex tray, combine:

1 1/2 cups of uncooked rice,

1 cup frozen whole kernel corn niblets, thawed OR frozen mixed vegetables, thawed

19oz (1 can) of black beans (drained and rinsed),

2 cups salsa (473 mL),

1 1/2 cups vegetable broth,

1/2 teaspoon ground cayenne pepper,

1 teaspoon oregano,

1/2 teaspoon salt, and

1/4 teaspoon black pepper.

Step 3

Cover the tray with foil (shiny side up) and bake for 1 hour. You know the casserole is ready when the rice is tender and liquid is absorbed.

Step 4

Sprinkle with cheese and bake until the cheese has melted. Option to skip this step if you want a dairy free dish.

Step 5

Enjoy!

Note: recipe inspired by Tip Hero