Cheese and Vegetable Rice Casserole

Makes: 6 servings

Prep: 20 minutes Bake: 35 minutes Stand: 10 minutes

 Ingredients

• 1  16-ounce package  frozen broccoli, cauliflower, and carrots, thawed
• 4  cups  cooked rice
• 1  15-ounce can  black beans, rinsed and drained
• 1  12-ounce jar  roasted red sweet peppers, drained and coarsely chopped
• 1  cup  frozen whole kernel corn, thawed
• 2  4-ounce cans  diced green Chile peppers, drained
• 2  cups  shredded cheddar cheese (8 ounces)
• 1-1/4  cups  chicken broth
• 1/2  cup  seasoned fine dry bread crumbs
• 2  tablespoons  butter, melted

Directions

1. Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish; set aside.
2. In a large bowl, stir together mixed vegetables, cooked rice, beans, roasted peppers, corn, and Chile peppers. Stir in 1 cup of the cheese and the broth. Transfer mixture to the prepared baking dish. Sprinkle with the remaining 1 cup cheese.
3. In a small bowl, combine bread crumbs and melted butter. Sprinkle over vegetable mixture.
4. Bake, uncovered, for 35 to 40 minutes or until mixture is heated through and crumbs are golden. Let stand for 10 minutes before serving.