Rice, Corn, and Bean Stovetop Casserole

Ali Segersten (author) Sep 01, 2022

Main Dishes Mexican Southwestern Tex-Mex Legumes Quick and Easy Recipe Rice

Difficulty

Average Recipe

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Make this recipe in the late summer, when the fresh organic sweet corn, peppers, and tomatoes are in season! Serve it with an Arugula Salad with a Lime Vinaigrette for a balanced, vegetarian family meal.

2 tablespoons extra virgin olive oil

1 small onions diced

2 cloves garlic crushed

1 small red bell peppers diced

1 jalapeño peppers finely diced

2 ears of corn removed from cob

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 pinch chipotle chili powder

1^¼ teaspoons sea salt

1^½ cups white basmati rice rinsed and drained

1 can pinto beans rinsed and drained

3 cups water

½ cup sour cream

1 cup grated raw cheddar cheese

Optional Garnishes

1 cup cherry tomatoes

½ cup cilantro chopped

2 jalapeño peppers sliced