Wednesday, December 8, 2010

Another Failed Casserole

What's with my kids? They must be the only kids in the whole United States of America who don't like casserole. I guess it's too many flavors packed into a single bite. I don't know. All I'm sure of is no matter what kind it is, the kids eat it only reluctantly and with the promises of desserts ahead. Oh well.

I thought it was dynamite. Mike hasn't tried it yet, but I'm confident he'll like it.

I got the recipe from Cooking for Kids, and I of course tweaked it a little. Best of luck to you. To those about to make a casserole, I salute you.

Mexican Rice Casserole
(adapted from Cooking for Kids)

1 c. rice
1 1/2 c. chicken broth
1 14-oz. can kidney beans, drained and rinsed
1 8-oz. can tomato sauce
1 t. cumin
1 t. coriander
1/2 c. chopped onion
1/2 c. chopped red bell pepper
1/2 c. chopped carrots
1 c. pre-cooked, shredded pork
1/2 c. shredded Monterrey Jack cheese

Preheat the oven to 375°. Bring the chicken broth to a boil. Spray a covered casserole dish with cooking spray. Combine everything but the broth and the cheese in a bowl, then dump it into the casserole dish. Pour the chicken on top, cover with the lid, and bake for 45 minutes. Uncover the casserole, sprinkle with cheese, and put back into the oven for a couple of minutes until the cheese melts. Serve with hot sauce on the side.

Note: This came out of the oven pretty soupy, but the rice absorbed the extra liquid after a while.