Pizza Rice Casserole
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
This recipe makes 6 servings
- Preparation time: 20 minutes
- Cook time : 10 minutes
- Total time : PT30M
- Portion size: 6
This dish is a favourite week-night meal because it's nutritious and easy to prepare -it's like a pizza without the crust! It's fast to make on the spot or you can put it together the night before and cook it the next day. It rewarms fabulously for leftovers or latecomers.
Ingredients
- 2 tbsp 2tbspvegetable oil
- 1 1large oniononions, diced
- 6 ounces 6ouncesfresh button mushroommushrooms, sliced
- 2 2cloves garlic, crushed
- 2 2jalapeno pepperjalapeno peppers, seeded and finely chopped
- 3 3large Roma tomatoRoma tomatoes, seeded and diced
- 1 19 ounce can 119 ounce canblack beanblack beans, drained and rinsed
- 1 cup 1cupcottage cheese
- 1 1small green pepper, seeded and diced
- 3/4 cup 3/4cupsliced black oliveblack olives
- 4 ounces 4ouncespepperoni, sticks, sliced thin
- 4 cups 4cupscooked rice
- 3/4 tsp 3/4tspsalt
- 2 tsp 2tspdried oregano
- 4 ounces 4ouncesmozzarella cheese, grated
Preparation
In a large frying pan, over medium heat, cook the onion in the vegetable oil for 3 minutes. Add the mushrooms and saute for 3 minutes. Add the garlic and chopped jalapenos and cook 1 minute; then add the diced Roma tomatoes and cook 2 more minutes. Set aside.
In a large bowl, add the black beans, cottage cheese, green pepper, olives and pepperoni. Add the cooked rice. Sprinkle with the salt and oregano. Add the reserved mixture of vegetables and the Mozzarella cheese. Mix gently to combine. Put in a lightly greased 9 inch by 13 inch casserole. Microwave 10 minutes or heat in a pre-heated 375 degree Fahrenheit oven for 20 minutes to melt the cheese and heat through.
Source : Jennifer Zuk
