Thursday, January 19, 2017

Texas Caviar Casserole

Tex-Mex is a favorite cuisine in our family. Rice, beans, cumin, chili powder, garlic, cilantro, cheese, etc., it's all good. I love how this recipe combines all those flavors into one big dish. This dish is inexpensive, versatile, full of flavor, and contains a variety of textures. It can be used as a main dish by adding meat to it, a side with or without meat, an appetizer with tortilla chips, breakfast (leftovers topped with eggs and hot sauce), or maybe even a bedtime snack. The vinaigrette can also be used as a marinade or salad dressing for other dishes. It easily feeds 6-8 people.
Texas Vinaigrette
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh lime (or lemon) juice 
  • 2 tablespoons chopped fresh cilantro
  • 1 garlic clove, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Kosher salt and black pepper to taste
  • 2 cups Minute brown rice
  • 1 3/4 cups water
  • 2 (15-oz.) cans black beans, drained and rinsed 
  • 1 finely chopped poblano pepper 
  • 1 pint grape tomatoes, halved
  • 1 avocado, diced (optional)
  • 12 oz. sweet corn kernels (optional)
  • 3/4 cup loosely packed fresh cilantro leaves, divided 
  • 1/2 cup thinly sliced green onions 
  • 1 1/2 pounds meat, optional
    • taco meat (beef, chicken, or turkey)
    • grilled steak or chicken breast (chili lime is my favorite)
    • leftover pork salsa verde
  • 1 cup (4 oz.) shredded pepper Jack cheese, optional for dairy free. 
  • Tortilla chips 
  • Garnish: sour cream and sliced pickled jalapeño peppers 
  1. Whisk together vinaigrette ingredients or shake in a dressing shaker. Refrigerate till ready to use.
  2. Preheat oven to 375 degrees F.
  3. Heat rice according to package directions.
  4. Stir together beans, pepper, tomatoes, avocado, corn, and 1/4 cup Texas Vinaigrette in a microwave-safe glass bowl. Microwave at high 2-4 minutes or until thoroughly heated, stirring every 30 seconds or so.
  5. Fluff rice with a fork and pour into a 9x13 baking dish. Top with bean mixture. Drizzle with remaining vinaigrette. Add remaining cilantro, green onions, meat and cheese. Optional: top with everything but the meat and serve this dish as a side or appetizer.
  6. Bake for 20 minutes. 
  7. Top with sour cream, guacamole, and/or pickled jalapeño peppers. Serve with tortilla chips.

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