Fiesta Rice Casserole
Ingredients
- 1 cup brown rice, raw
- 1 medium onion
- 1 medium bell pepper, red
- 2 clove garlic
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin, ground
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper, ground
- 1 medium zucchini
- 14 1/2 ounce diced tomatoes, canned
- 1 cup corn, frozen
- 3 ounce cheddar cheese
Serve With
- 4 medium pear
Instructions
- Turn oven on to broil. Cook rice as directed on package.
- Dice onion and bell pepper, and mince garlic. Set aside.
- Heat oil in a large, deep, oven-safe skillet over medium heat. Add the onion, bell pepper, garlic, chili powder, cumin, salt, and pepper; stir and cook for 3-4 minutes.
- Dice zucchini and drain tomatoes. Add to pan, along with corn. Cook for 3-4 minutes and then add cooked rice. Stir well to combine, then sprinkle with shredded cheese. Place in the oven until cheese is golden and bubbly.
- Serve with sliced pears on the side.
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Nutrition
Calories: 475kcal | Carbohydrates: 83g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 359mg | Fiber: 12g | Sugar: 27g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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