Ingredients
Scale
- For the Vegetables:
- 2 tablespoons olive oil
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 large orange bell pepper, thinly sliced (or use another color if preferred)
- 1 large green bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained (canned, frozen, or fresh kernels work)
- 1 jalapeño pepper, seeded and minced (optional, for a touch of heat)
- 2 cloves garlic, minced
- 2 tablespoons fajita seasoning (store-bought or homemade – see tips for homemade recipe)
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- For the Rice Casserole Base:
- 2 cups cooked rice (white or brown rice, cooked according to package directions)
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (10.75 ounce) can condensed cream of mushroom soup (or vegetarian cream of mushroom soup)
- 1 cup vegetable broth
- 1 cup shredded cheddar cheese (or Monterey Jack, or a blend)
- 1/2 cup shredded pepper jack cheese (for extra spice, optional)
- 1/4 cup chopped fresh cilantro, for garnish (optional)
- Sour cream or guacamole, for serving (optional)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. This will prevent sticking and make cleanup easier later.
- Sauté the Fajita Vegetables: Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onions. Sauté for 8-10 minutes, or until the vegetables are tender-crisp and slightly softened. Stir occasionally to ensure even cooking.
- Add Aromatics and Spices: Add minced garlic and jalapeño (if using) to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic. Stir in fajita seasoning, cumin, and smoked paprika. Cook for 1 minute more, allowing the spices to become fragrant and coat the vegetables evenly.
- Incorporate Beans and Corn: Add drained black beans and corn to the skillet. Stir to combine with the vegetables and spices. Cook for 2-3 minutes, heating through the beans and corn. Season with salt and black pepper to taste. Remove from heat and set aside.
- Prepare the Rice Base: In a large bowl, combine cooked rice, diced tomatoes and green chilies (Rotel), cream of mushroom soup, and vegetable broth. Stir well to ensure everything is thoroughly mixed and the rice is evenly coated in the creamy sauce.
- Layer the Casserole: Pour half of the rice mixture into the prepared baking dish, spreading it evenly across the bottom. Top with the sautéed fajita vegetable mixture, distributing it over the rice layer. Sprinkle shredded cheddar cheese and pepper jack cheese (if using) evenly over the vegetables. Finally, top with the remaining rice mixture, creating the final layer.
- Bake the Casserole: Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the casserole is heated through, bubbly around the edges, and the cheese is melted and golden brown.
- Rest and Garnish: Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld together and the casserole to set slightly, making it easier to serve. Garnish with fresh cilantro, if desired.
- Serve and Enjoy: Serve hot, with sour cream or guacamole on the side, if desired. This Vegetarian Fajita Rice Casserole is delicious on its own or paired with a simple side salad.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. This will prevent sticking and make cleanup easier later.
- Sauté the Fajita Vegetables: Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onions. Sauté for 8-10 minutes, or until the vegetables are tender-crisp and slightly softened. Stir occasionally to ensure even cooking.
- Add Aromatics and Spices: Add minced garlic and jalapeño (if using) to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic. Stir in fajita seasoning, cumin, and smoked paprika. Cook for 1 minute more, allowing the spices to become fragrant and coat the vegetables evenly.
- Incorporate Beans and Corn: Add drained black beans and corn to the skillet. Stir to combine with the vegetables and spices. Cook for 2-3 minutes, heating through the beans and corn. Season with salt and black pepper to taste. Remove from heat and set aside.
- Prepare the Rice Base: In a large bowl, combine cooked rice, diced tomatoes and green chilies (Rotel), cream of mushroom soup, and vegetable broth. Stir well to ensure everything is thoroughly mixed and the rice is evenly coated in the creamy sauce.
- Layer the Casserole: Pour half of the rice mixture into the prepared baking dish, spreading it evenly across the bottom. Top with the sautéed fajita vegetable mixture, distributing it over the rice layer. Sprinkle shredded cheddar cheese and pepper jack cheese (if using) evenly over the vegetables. Finally, top with the remaining rice mixture, creating the final layer.
- Bake the Casserole: Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the casserole is heated through, bubbly around the edges, and the cheese is melted and golden brown.
- Rest and Garnish: Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld together and the casserole to set slightly, making it easier to serve. Garnish with fresh cilantro, if desired.
- Serve and Enjoy: Serve hot, with sour cream or guacamole on the side, if desired. This Vegetarian Fajita Rice Casserole is delicious on its own or paired with a simple side salad.
Nutrition
- Serving Size: one normal portion
- Calories: 350-400
- Sugar: 5-8 grams
- Sodium: 700-900 mg
- Fat: 15-20 grams
- Saturated Fat: 8-10 grams
- Carbohydrates: 40-50 grams
- Fiber: 5-7 grams
- Protein: 15-20 grams
- Cholesterol: 30-40 mg