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

Casserole

• 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 

Directions

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.