Green Chile Enchilada Bake

Busy weeks call for easy, fast meals that reheat well and don't get boring.  This one fits all the criteria while also being delicious.

Green Chile Enchilada Bake

Serves 4
Total time: 35 minutes

Ingredients:

1 box La Preferida Spanish rice (2.5 cups)
14.5 oz can pinto beans, drained
1 cup chopped vegetables, like corn, green peppers, zucchini, or squash
1 packet Frontera Green Chile Enchilada sauce
4 oz shredded cheese, cheddar or Monterey Jack

Directions:

1.  Preheat the oven to 400ºF.  Grease a 9 x 13" casserole dish in cooking spray.  Cook rice according to package instructions.  If using fresh vegetables, sauté the vegetables in a nonstick skillet, cooking until tender, about 5 minutes.  If using frozen, forge ahead.

2.  Once the rice is cooked, combine the rice, beans, and vegetables.  Add the sauce and stir to combine.  Add the mixture to the casserole dish and sprinkle evenly with cheese.  Cook for 20 minutes, until the cheese browns.  Serve with sour cream or guacamole.

Ready for the oven

Chow down!