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Rice, corn and bean casserole

updated

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Ingredients for 2 servings:

  • 100 g basmati rice
  • 125 g corn
  • 125 g kidney beans
  • 1 small onion(s)
  • 1 can of chopped tomatoes (400 g)
  • 75 ml vegetable stock
  • 200 g cream cheese, grainy
  • e.g. salt and pepper
  • e.g. paprika powder
  • e.g. chili powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 45 minutes

simple and vegetarian

Place rice in a casserole dish. Add corn, kidney beans, onion, tomatoes, and vegetable stock. Season with salt, pepper, and paprika and stir to combine. Add the cream cheese to the center and season again with salt, pepper, paprika, and chili powder. Bake in a preheated oven at 200°C (top/bottom heat) for approximately 35-40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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