Remarkably easy and tasty, this makes a great side dish for a Mexican or Southwestern menu. Or, quickly turn it into a main dish by sprinkling shredded cheddar cheese over top.
Tip: For a spicier dish, use green chilies; for a milder one, use bottled roasted red sweet peppers. If you add the optional cheese, you can also control fat content by selecting either reduced-fat or regular cheddar cheese.
Microwave Corn, Rice and Bean Bake
Serves: Makes 6 side dish servings; 4 main dish servings
Ingredients
- 1 tablespoon olive oil, preferably extra-virgin
- ½ cup chopped scallions (green onions), including tender tops
- 1⅓ cups regular or reduced-sodium chicken broth
- 2½ cups frozen (rinsed and well drained) corn, sweet pepper and black bean medley
- 1 cup drained and chopped canned stewed tomatoes
- 1 4-ounce can chopped mild green chilies or ½ cup (bottled) chopped roasted red sweet pepper
- 1 teaspoon mild or hot chili powder, as desired
- ¼ teaspoon dried thyme leaves
- Salt and black pepper to taste
- 1 cup "instant" (5-minute) white rice
- ¾ - 1 cup shredded reduced-fat or regular mild or sharp cheddar cheese, optional
Instructions
- In a 2-quart round microwave-safe casserole combine the oil and scallions. Cover the casserole loosely with wax paper. Microwave on high power for 1½ minutes. Add the broth, corn medley, and tomatoes. Microwave on high power, loosely covered with wax paper for about 4 minutes longer or until the liquid is very hot.
- Stir in the green chilies, chili powder, thyme, salt and pepper (if using), and rice. Microwave, covered with wax paper, stirring halfway through, for 5 minutes longer. Let dish stand, covered, about 7 or 8 minutes, then fluff with a fork before serving. If adding cheese, sprinkle it over top; then microwave 2 minutes longer or until cheese just melts.
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