What’s your biggest family dinner dilemma? Now that the kids are back in school and families are back to their usual routines, we asked our Facebook fans to weigh in on that very question. Here are their top five answers: (1) coming up with meals to satisfy everyone in the family … especially picky eaters, (2) finding last-minute recipes that are easy to make, (3) getting organized … AKA meal planning, (4) preparing healthy meals with on-hand, pantry staples (i.e. nothing fancy) and (5) making meals that vegetarians and meat eaters both love. Phew. We’re tired just thinking about it. But to the rescue is our newest recipe for Southwest Corn, Rice & Bean Casserole. This dinner has it all!
Our recipe comes together quickly with nutrient-rich convenience ingredients including canned beans, instant brown rice, salsa, eggs, shredded cheese, and Del Monte’s new Southwest Corn with Poblano & Red Peppers. The company recently sent us some samples (along with Del Monte’s other new seasoned veggie variety: French Style Green Beans with Roasted Garlic), and they challenged us to create a dish that families would adore using one of the new products.
Six ingredients. Are you kidding? Talk about easy and convenient! One of the nice things about canned veggies like corn and green beans is that the vegetables are picked and packed at the peak of ripeness, so they’re nutritious … and you can eat your favorite vegetables all-year round.
Makes 4 to 6 Servings
Liz’s husband is a vegetarian who eats fish and her two boys love their beef and chicken. Liz is flexible. When she tested this dish with the family, there wasn’t a single complaint. It’s hearty and filling, and with two teen boys at the table, the casserole disappeared quickly. You could certainly add diced roasted chicken to the dish for more protein. As for the vegetables, since the seasonings are already in the can, you don’t have to bother adding your own!
1. Preheat the oven to 350°F. Lightly oil or coat a 9 x 9-inch baking pan or dish with nonstick cooking spray and set aside.
2. Place the rice, corn, beans, and salsa in a large bowl and stir to combine. Add 1 cup of the cheese and stir to combine. Transfer the mixture to the prepared pan and spread evenly with a spatula, and top with the remaining 1/2 cup cheese.
3. Cover with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the cheese melts and the casserole is bubbly, 5 to 10 minutes.
Disclosure: We created this recipe for Del Monte and were compensated for the recipe and social media outreach. All opinions are solely our own. For more information on the new lineup of seasoned vegetables, visit the Del Monte website.