ONE POT MEXICAN RICE CASSEROLE
Good old comfort food made in a single pan - even the rice gets cooked right in the pot!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes. Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes. Stir in cheese until melted through, about 1-2 minutes. Serve immediately, garnished with cilantro, if desired.
CHEESY ZUCCHINI RICE CASSEROLE
Cheese is one of the major agricultural products in our area of northern California. A colleague gave me this recipe a number of years ago, and it's always a hit at potluck dinners.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. In a large saucepan, cook zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside. , Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 290 calories, Fat 18g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 460mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
TOMATO ZUCCHINI CASSEROLE
A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.
Provided by DELTAQUEEN50
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
- In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
- Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
- Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
- Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g
ZUCCHINI AND RICE CASSEROLE
This is a great recipe to use all that zucchini from your garden, cheesy and delicious!
Provided by Paula
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
- Preheat oven's broiler. Grease a 9x13 inch baking dish.
- Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
- Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
- Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
- Broil about 6 inches from the source of heat until lightly browned and bubbly.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 19 g, Cholesterol 65.8 mg, Fat 17.5 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 7.6 g, Sodium 263 mg, Sugar 2.4 g
ZUCCHINI, CORN, AND TOMATO RICE BOWLS.
This vegetable rice bowl could NOT be any simpler or more delicious! Summer vegetables prepared simply for a healthy dinner.
Provided by Kelly Roenicke
Categories Main Dish
Time 20m
Number Of Ingredients 8
Steps:
- Cook the onion in the olive oil in a large skillet over medium heat, until it starts to soften, about 5 minutes.
- Add the zucchini and corn kernels, and cook for a few minutes until tender. The zucchini should be softer, but still bright green.
- Add the Italian seasoning, salt, and pepper and stir. At the last minute add the cherry tomatoes and stir.
- Place the cooked rice in bowls and top with the vegetables.
Nutrition Facts : Calories 275 kcal, Carbohydrate 49 g, Protein 11 g, Fat 4 g, Sodium 21 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
RICE CASSEROLE WITH CORN, TOMATOES AND ZUCCHINI
Steps:
- Prepare the rice and set aside. Saute' chopped onion and chopped zucchini in 1 TBSP of butter until just tender but not fully cooked. With a sharp knife, strip the kernals from two ears of fresh corn and add to the sauted onion and zucchini with the chopped tomatoes. Add 2-3 TBSP of butter or to taste and season with salt, pepper, cumin and oregano. Add rice and gently stir to mix. Transfer into a lightly oiled casserole dish and bake until throughly heated through. About 20 minutes.
CHEESY MEXI-RICE CASSEROLE
A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!
Provided by MAHooper
Categories Side Dish Casseroles
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
- In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
- In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
- Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 56.7 g, Cholesterol 20 mg, Fat 7.4 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 1045.8 mg, Sugar 5.4 g
ZUCCHINI AND RICE CASSEROLE
Provided by Craig Claiborne
Categories dinner, lunch, casseroles, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare rice and set aside to cool.
- Preheat oven to 325 degrees.
- Heat oil in large skillet and add onions and garlic. Cook, stirring, until wilted. Add marjoram and zucchini. Cook, stirring, without browning, about 5 minutes. Add salt and pepper to taste. Pour mixture into bowl. Beat together cottage cheese and eggs and add to zucchini mixture. Add rice, salt, pepper and chopped parsley. Blend well. There should be about 5 cups.
- Pour mixture into 5- or 6-cup casserole. Place in oven and bake 45 minutes.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 527 milligrams, Sugar 4 grams, TransFat 0 grams
CORN AND RICE CASSEROLE
This is adapted from a Southern Living recipe. Makes a nice side dish for a Tex-Mex family dinner. Uses Rotel tomatoes and Mexican Velveeta. You can choose the mild or spicy versions of each to suit your taste.
Provided by ratherbeswimmin
Categories Long Grain Rice
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice according the the package directions; set aside.
- In a big skillet, melt the butter over medium heat.
- Saute bell pepper and onion for 5 minutes or until tender.
- Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine.
- Spoon mixture into a greased 13x9 inch casserole dish.
- Bake in a 350° oven for 30 minutes or until well heated.
- Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.
Nutrition Facts : Calories 337.1, Fat 10.1, SaturatedFat 6.1, Cholesterol 30, Sodium 958.1, Carbohydrate 53.9, Fiber 2, Sugar 4.7, Protein 10.4
CHEESY ZUCCHINI RICE BAKE
A gooey, cheesy side dish that I invented while trying to use up my plentiful zucchini crop. Comfort food with an interesting texture and mild flavors. Great for the little ones!
Provided by MollyBrook
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the egg in a large bowl. Pour milk and margarine into the egg. Slowly stream the soup into the egg mixture while stirring to prevent lumps. Stir rice, zucchini, and Cheddar cheese into the mixture; pour into an 8-inch baking dish.
- Bake in preheated oven until set, about 30 minutes.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 16.1 g, Cholesterol 47.9 mg, Fat 14.5 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 6.3 g, Sodium 431.1 mg, Sugar 2.6 g
ZUCCHINI, TOMATO, AND RICE GRATIN
Adapted by Smitten Kitchen from a recipe originally in 3/2008 Gourmet. A great way to use up excess zuke and tomatoes. I use brown rice and add feta cheese and a bit of Greek oregano to mine. Save dirty pans by cooking the rice in the skillet you will use later for the onions, and cover your baking sheets with parchment; foil reacts with the acid in tomatoes. You'll get fewer servings if having it as a vegetarian main course.
Provided by zeldaz51
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F Cook the rice according to your favorite method.
- While rice cooks, coat two large baking sheets each with a tablespoon of a of olive oil. Spread zucchini and tomato slices on the baking sheets in as close to a single layer as you can. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through, but don't bother to flip the tomatoes.
- Heat a large, heavy skillet over medium heat. Once heated, add 2 tablespoons olive oil, heat oil, then add onions, garlic and 1/4 teaspoon salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.
- Combine onion mixture, rice, eggs, thyme, half of your grated cheese and a half-tablespoon of olive oil in a bowl. Add a good amount of freshly ground black pepper. Use the remaining half-tablespoon of olive oil to coat a shallow 2-quart baking dish. Spread half of the rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it, arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake in the top third of the oven until set and golden brown, about 20 minutes.
Nutrition Facts : Calories 348.8, Fat 23.6, SaturatedFat 5.5, Cholesterol 104, Sodium 245.7, Carbohydrate 23.9, Fiber 3.1, Sugar 7.2, Protein 12.1
ZUCCHINI, CORN, AND TOMATO COMBO
nice side dish with burgers or a steak...you really can add any veg..or drained can of black beans also in this recipe.....
Provided by andypandy
Categories Corn
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and stir onion and garlic and bell pepper in the bacon fat until tender.
- Stir in all remaining ingredients.
- Heat until boiling.
- Simmer until vegies are tender about 10 minutes.
- When chopping the peppers, tomatoes, and zucchini, try to keep them all in nice big bite size fork pick up pieces-- Can really make the same chopping smaller and serving raw as a salsa with a using fresh lime juice.
Nutrition Facts : Calories 112, Fat 1.4, SaturatedFat 0.2, Sodium 220.8, Carbohydrate 24.7, Fiber 4.7, Sugar 8.4, Protein 4.8
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