Loosely based on Healthy Tipping Point's Santa Fe Casserole, this is a basic rice and bean based combination plus a whole bunch of vegetables, and a topping of melted cheese. I think it would also freeze well, just double wrap in foil after cooked and then reheat in a 350 oven. Southwest Casserole 1 cup brown rice, cooked according to package directions canola oil 1 onion, chopped 1 large bell pepper, chopped 1 jalapeno, chopped 1 garlic clove, minced 1 tomato, diced 2 ears corn, kernels removed 1 15 oz. can red beans, drained and rinsed 2 eggs, beaten 3/4 cup milk 3/4-1 cup cheddar, shredded While rice cooks, heat oil over medium heat in a frying pan. Saute onion, bell pepper, and jalapeno for a few minutes until soft. Add in the garlic for the last minute. In a large bowl, combine the cooked vegetables, rice, tomato, corn, and beans. Pour the eggs and milk over the top. Spread in a casserole dish coated with cooking spray. Sprinkle ...
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