KCTS Kitchen Recipe: Mexican Brown Rice
Mexican Brown Rice
KCTS 9 Cooks Northwest Favorites, 2009
Serves 10 to 12
Ingredients
1 can whole kernel corn, drained
1 can black beans, drained
8 ounces salsa, mild to hot, depending on your taste
2 cups (generous) cooked brown rice
1 can diced tomatoes with green chilies, drained
8 ounces sour cream
1 cup sharp cheddar cheese, shredded
1/2 cup yellow onion, chopped
1/2 cup red pepper, chopped
salt and pepper to taste
snipped chives and cilantro leaves for garnish
Topping
1/4 cup chopped green onions
1/2 cup sliced black olives
3/4 cup sharp cheddar cheese, shredded
Preparation
Spray a large casserole or 9 x 13-inch pan with nonstick spray. Mix all casserole ingredients together in a large bowl until well blended. Transfer to casserole dish, sprinkle with topping ingredients and bake for 50 minutes at 350 degrees. Bake uncovered for 10 minutes.
Serve garnished with snipped chives or chopped green onions, and a sprinkling of cilantro leaves.
