8 servings
1 cup uncooked brown rice
1/3 cup uncooked wild rice
2 – 3/4 cups vegetable or chicken broth
4 cans ( 14 1/2 oz each) diced tomatoes, drained
1 can( 15 oz) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
6 green onions chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 cup Mexican cheese blend
In a large saucepan, bring the brown rice, wild rice, and broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender. In a large bowl, combine the tomatoes, beans, corn, red pepper, onion, green onions, jalapeno, garlic, cumin, cayenne, and pepper. Stir in rice. Transfer to a 13×9 baking dish coated with cooking spray. Cover and bake at 325 for 40 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
This recipe is from Taste of Home Healthy.
[...] 23South-west casserole & salad [...]