Taco Tuesday Twist

Mexican Rice, Corn, and Cheese Casserole

Ingredients 2 tsp canola oil    1 medium green pepper(s), seeded and chopped    6 medium scallion(s), chopped    2 clove(s) (medium) garlic clove(s), finely chopped    1 Tbsp Cajun seasoning    1 cup(s) uncooked white rice, long-grain    14 1/2 oz canned stewed tomatoes, chopped    14 oz vegetable broth    8 oz frozen onions, about (2 cups)    1 1/2 cup(s) frozen corn kernels, whole    2 Tbsp Las Palmas Diced green chiles, mild, or other brand    1 medium tomato(es), finely diced    2 cups low-fat shredded cheddar cheese 1/4 cup cilantro, fresh, chopped    Instructions Preheat the oven to 350°F.  Heat the oil in a large Dutch oven or flameproof and ovenproof casserole over  medium-high heat.  Add the bell pepper and cook, stirring occasionally, until tender, about 5 minutes.  Add the scallions, garlic, and Cajun seasoning. Cook, stirring occasionally,  until the scallions are soft, about 2 minutes.  Add the rice, stirring until well coated. Stir the tomatoes, broth, onions, corn, and chiles into the casserole;  bring to a boil.  Remove from the heat and cover.  Bake until most of the liquid is absorbed and the rice and vegetables are tender,  about 20 minutes.  Remove the cover, then sprinkle the casserole with the tomato and cheese.  Return to the oven and bake, uncovered, until the cheese melts,  about 5 minutes longer.  Serve the casserole sprinkled with the cilantro.  Yields generous 1 cup per serving. Note: There is no need to thaw the corn or onions. Simply add them to the mixture frozen (step 3).