Microwave Corn, Rice and Bean Bake
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
  1. 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.
  2. 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.
Recipe by KitchenLane at http://kitchenlane.com/2008/09/microwave-corn-rice-and-bean-bake.html