Southwest Veggie And Rice Casserole Recipes

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SOUTHWEST VEGETARIAN BAKE



Southwest Vegetarian Bake image

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

3/4 cup uncooked brown rice
1-1/2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup shredded reduced-fat cheddar cheese
1 cup salsa
1 cup reduced-fat sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges

SOUTHWEST VEGGIE AND RICE CASSEROLE



Southwest Veggie and Rice Casserole image

Provided by Beth Moncel

Categories     Bean     Rice     Bake     Dinner     Casserole/Gratin

Yield Serves 8

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 medium jalapeño, seeded and diced
1 medium bell pepper, seeded and diced
1 medium zucchini, quartered lengthwise and sliced
1/2 tablespoon chili powder
3/4 teaspoon salt
1 cup frozen corn kernels
1 (15-ounce) can diced tomatoes with chiles (see Chef's Tip, below)
1 (15-ounce) can black beans, drained and rinsed
3 cups Taco Rice
2 cups shredded sharp cheddar
2 green onions, thinly sliced

Steps:

  • Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
  • In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
  • In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
  • Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
  • Sprinkle the green onions over the casserole and serve.

SOUTHWEST VEGGIE AND RICE CASSEROLE RECIPE - (4.5/5)



Southwest Veggie and Rice Casserole Recipe - (4.5/5) image

Provided by kimvess

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 medium jalapeño, seeded and diced
1 medium bell pepper, seeded and diced
1 medium zucchini, quartered lengthwise and sliced
1/2 tablespoon chili powder
3/4 teaspoon salt
1 cup frozen corn kernels
1 (15-ounce) can diced tomatoes with chiles (see Chef's Tip, below)
1 (15-ounce) can black beans, drained and rinsed
3 cups Taco Rice (see below)
2 cups shredded sharp cheddar
2 green onions, thinly sliced

Steps:

  • Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray. In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes. In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed. Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes. Sprinkle the green onions over the casserole and serve. Chef's Tip: If you are unable to find canned tomatoes with chiles, you can substitute one 15-ounce can of regular diced tomatoes plus one 4-ounce can mild green chiles. Taco Rice: 1/2 tablespoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon dried oregano 1 teaspoon salt 2 tablespoons tomato paste 2 cups long-grain white rice preparation In a medium saucepan, whisk together the chili powder, cumin, garlic powder, oregano, salt, tomato paste, and 3 cups of water. Add the rice and stir briefly to combine. Cover the pan, raise the heat to high, and bring to a full boil. Reduce the heat to low and simmer for 20 minutes. Remove the pan from the heat and let the rice stand, undisturbed, for 20 minutes more. Remove the lid, fluff the rice with a fork, and serve. chef's tip: For extra flavor, use chicken broth in place of water. Chicken broth already contains salt, so you will not need the teaspoon of salt listed in the ingredients.

SOUTHWEST VEGETARIAN BAKE



Southwest Vegetarian Bake image

This is a good hearty winter meal. It can easily be made healthier by using low fat sour cream and cheese.

Provided by SweetySJD

Categories     One Dish Meal

Time 1h40m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 12

3/4 cup brown rice, uncooked
1 1/2 cups water
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can mexicorn, drained
1 (10 ounce) can diced tomatoes with green chilies
1 cup salsa
1 cup sour cream
1 cup cheddar cheese, shredded
1/4 teaspoon pepper
1/2 cup red onion, chopped
1 (2 1/4 ounce) can black olives, sliced, drained
1 cup Mexican blend cheese, shredded

Steps:

  • In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender.
  • In a bowl, combine beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and rice. Transfer to a 2 1/2 quart baking dish coated with nonstick spray. Sprinkle onions and olives over top.
  • Bake, uncovered, at 350°F for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted.
  • Let stand 10 minutes.

SOUTHWESTERN RICE CASSEROLE



Southwestern Rice Casserole image

Make and share this Southwestern Rice Casserole recipe from Food.com.

Provided by Kizzikate

Categories     White Rice

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 4

3 cups cooked white rice
1 cup red bell pepper, cut into strips
1 (14 1/2 ounce) can diced tomatoes and green chilies
1 (8 ounce) can tomato sauce

Steps:

  • Heat oven to 350.
  • In an ungreased 1 1/2 quart casserole dish, combine all ingredients. Mix well.
  • Bake 35-40 minutes.

Nutrition Facts : Calories 112.4, Fat 0.3, SaturatedFat 0.1, Sodium 356.1, Carbohydrate 25, Fiber 1, Sugar 2, Protein 2.6

SOUTHWESTERN RICE CASSEROLE



Southwestern Rice Casserole image

We really enjoy this hearty dish. Just add a side salad for a nutritious, complete meal. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1-2/3 cups uncooked long grain rice
3-1/3 cups water
1 large onion, chopped
1 small green pepper, chopped
1 teaspoon olive oil
3 garlic cloves, minced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups shredded reduced-fat cheddar cheese, divided
1 cup reduced-fat ricotta cheese
1/4 cup reduced-fat sour cream
1-1/2 teaspoons chili powder
1 cup salsa

Steps:

  • In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until water is absorbed and rice is tender. , In a large nonstick saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the beans, olives and rice. In a small bowl, combine 1-1/2 cups cheddar cheese, ricotta cheese, sour cream and chili powder., Spoon half of the rice mixture into a 13x9-in. baking dish coated with cooking spray; layer with half of the cheese mixture and salsa. Repeat layers. , Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheddar cheese. Bake 3-5 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 348 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 506mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.

SOUTHWEST CHICKEN AND RICE CASSEROLE



Southwest Chicken and Rice Casserole image

All your favorite Southwest flavors in an easy-to-make chicken and rice casserole.

Provided by Debbie Wind Bailey

Categories     Chicken and Rice Casserole

Time 1h45m

Yield 10

Number Of Ingredients 15

nonstick cooking spray
1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
1 ½ cups uncooked white rice
1 (19 ounce) can black beans, rinsed and drained
1 (12 ounce) can whole kernel corn, drained
2 ¾ cups tomato sauce
2 cups chicken broth
1 cup sour cream
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground ancho chile pepper
½ teaspoon ground white pepper
½ cup chicken broth
1 ½ cups grated aged Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
  • Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
  • Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
  • Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
  • Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 42.3 g, Cholesterol 96.9 mg, Fat 21.9 g, Fiber 5.6 g, Protein 33 g, SaturatedFat 9.7 g, Sodium 1352.3 mg, Sugar 4.2 g

CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE



Cheesy Southwest Chicken and Rice Casserole image

Easy, kid-friendly, healthy, yummy chicken and rice casserole. Double the recipe to have one casserole to bake right away and one to freeze for later.

Provided by Rena

Categories     Chicken and Rice Casserole

Time 1h35m

Yield 8

Number Of Ingredients 12

2 (7 ounce) skinless, boneless chicken breasts
¼ cup olive oil, divided
salt and ground black pepper to taste
3 ½ cups water
1 (10 ounce) bag yellow rice
1 medium onion, chopped
1 medium red bell pepper, chopped
2 medium carrots, shredded
2 cloves garlic, chopped
2 cups shredded Monterey Jack cheese, divided
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
  • While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
  • While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
  • Grease a 9x13-inch baking dish.
  • Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 41 g, Cholesterol 53.3 mg, Fat 16.8 g, Fiber 5 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 990.8 mg, Sugar 2.7 g

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Top Asked Questions

How to make vegetarian Mexican rice casserole?
How to make vegetarian mexican rice casserole. Add in the frozen corn, and fire roasted tomatoes and cook a few more minutes. Add black beans, the cooked rice, fresh lime juice, enchilada sauce, spices, cream cheese, and some of the mexican cheese. Stir to combine and heat through, then salt to taste. Serve topped with sour cream, cheese,...
What is a southwestern vegetarian casserole?
And with that, this Southwestern Vegetarian Casserole was born. This satisfying vegetarian meal has a generous filling of spiced veggies and beans with tender, crispy biscuits on top. It’s great for a weekend family dinner or on a weeknight with a little wiggle room.
What is in a rice casserole?
Cooked rice is dressed up with salsa, onions, peppers, corn, and cottage cheese to create a decadent yet delicious base. The casserole is topped off with a layer of cheese and crunchy corn chips to complete the meal.
How do you cook cauliflower rice in a casserole dish?
Transfer cauliflower rice veggie mixture to prepared casserole dish and spread with a spatula so it's even on top. Sprinkle with cheese and bake for 25-30 minutes until golden brown on top. The center of the casserole should be solid and not feel jiggly. You can turn on the broiler for 2 to 3 minutes at the end if the cheese isn't browned enough.

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