Vegitarian Mexi-Rice Casserole

Vegetarian Mexi-Rice Casserole


2 bell peppers of choice

1 medium onion

4 cloves minced garlic

1-2 tbs olive oil

1 can of mild enchilada sauce 8-10 oz

2 cups of cooked rice (I used jasmine)

1 can of black (or pinto) beans

1 cup of frozen corn

1 juice of one lime

4 oz cream cheese

Grated cheese for topping

Tortilla chips for topping

Avocado for topping


1 tsp cayenne

1 tsp chili powder

2 tbs cumin

1 tsp salt

1 tsp pepper


Cook rice and set aside

In a large saucepan, add olive oil and minced garlic and add diced onion and bell pepper. Simmer until veggies are fork tender

Add in seasonings and stir well

Add in cooked rice, beans and corn. Stir well

Add enchilada sauce and stir well.

Cover and Simmer for 5 minutes

Add cream cheese and stir well then cover and let simmer for 8-10 minutes

Serve in a bowl with whatever toppings your heart desires

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