Mexican Southwest Vegetarian Bake Recipe

Southwest Vegetarian Bake Recipe


1 1/2 cups water
3/4 cup brown rice , uncooked
1 cup salsa
1/4 teaspoon pepper
1/2 cup red onion , chopped
1 cup sour cream
1 cup cheddar cheese , shredded
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 (2 1/4 ounce) can black olives , sliced, drained
1 cup Mexican blend cheese , shredded


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.

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