Salsa Casserole

Oh boy this is a special recipe. It’s a new favourite for sure and it’s not difficult to make. And, it’s also oil-free! I’m trying to become more conscious and make more meals that are oil-free but without sacrificing flavour. This casserole for sure packs the flavour with vegetables and delicious salsa, and little bit of lime sends it over the edge. The secret is boiling the vegetables as you cook the rice, which makes it so ridiculously simple. You can use pre-made rice or even add in prepared quinoa or lentils, or whatever you think you might like. If you do that, use the extra water and boil your vegetables until they are tender. This is so simple and leftovers will be ready for days.

serves 6-8 Instructions

1 1/2 cups brown rice dry
1 1/2- 2 cups extra water
1 large onion (your choice)
5 cloves garlic
2 red peppers
1 small bunch of broccoli (optional)
any other vegetables you might like
1 1/4 tsp salt or to taste
several dashes of black pepper
several dashes of paprika
2 tsp chili powder
1 jar or about 1 1/3-1/2 cups your favourite salsa
juice of 1 lime (optional)
2 cups frozen corn thawed
several handfuls of your favourite tortilla chips
1/3-1/2 cup cilantro
1-2 avocados or guacamole for serving


Dice your onion, red pepper and any other vegetables and mince the garlic. In a large pot add in the rice, required water and onions and garlic. Add in an extra 1 1/2-2 cups water  to cook your vegetables.

Stir this occasionally, and in the meantime preheat the oven to 350 F and prepare a large casserole dish. Also, pull your corn out of the freezer if you haven’t done that.

After the rice has been cooking for about 15 minutes, add in the red pepper and optional additional vegetables. Add in a little extra water if you want. Chop you cilantro and set aside.

Once the rice is complete, add in your spices and half the cilantro you’re using and stir to cover everything in the pot. Next measure out 1 cup of salsa and stir this into the rice mixture. Pour all of this into the casserole and dish and spread out.

Scatter the corn kernels on top and the casserole. Grab several handfuls of tortilla chips and crush them on top of the casserole as well. Next, pour the remaining salsa on top, and add on extra if you would like it.

Bake for 15 minutes.

Remove from the oven and top with remaining cilantro and diced avocado or guacamole. Serve or store.

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