Mexican Casserole

Mexican food is always a hit with my family. Fajitas, burrito bowls, quesadillas... This one is a mix of all those lovely tastes in three layers - the sweet onions and peppers, spicy beans and cheesy cilantro rice. Serve it with salsa and chips on the side and it's an easy weeknight dinner or a dinner party dish.

Ingredients:

1/2 cup Mexican Cheese Blend or processed Cheese 

First layer:

2 cups red, yellow and green bell peppers, julienned
1 large onion, julienned
1 teaspoon oil
Salt
Black pepper

Second layer:

1 cup raw kidney beans
1 large tomato, diced
1 medium onion, diced
1 teaspoon oil
1/2 teaspoon cumin seeds
2 tablespoons taco seasoning
3-4 cloves garlic
Salt
Black pepper

Third layer:

3/4 cup rice
1 tablespoon oil
1 tablespoon all purpose flour
2 cups milk
2 green chilies
1 cup coriander leaves
2 tablespoons grated cheese (optional or halved)
Salt
Black pepper

Soak the kidney beans overnight. Boil in a pressure cooker adding a teaspoon of salt. Give it 3-4 whistles. The beans should be soft when cooked but not mushy. Save the water in which the beans were cooked. Cool. 

Soak the rice in water for 20 minutes. Then cook the rice till done. I boil 2 times the amount of water in a pot and add the soaked rice with some salt. Bring to a boil on high and cover till the steam comes out of the rice.  

Preheat the oven to 200 degrees C ~ 400 degrees F.

Heat oil in a pan. Add the onions and peppers and sauté for about 7-8 minutes on medium flame. Add salt and black pepper and sauté for another minute. The onions and peppers should be cooked but still slightly firm. Keep aside.

In the same pan, heat the oil, add cumin seeds and when they crackle, add the tomato and onions. Cook for 5 minutes and then add the boiled kidney beans. Add the taco seasoning and cook for 5-7 minutes. Adjust for salt and add black pepper, as spicy to you like it. If the beans feel too dry add a little cooked water. 

In a stockpot, add oil and flour and cook the flour till it changes color. Add the milk and bring to a boil. Boil for a few minutes till it becomes slightly thicker. Let the white sauce cool a little. In a blender add the washed coriander, chilies, salt and black pepper along with the white sauce. Blend into a uniform sauce. Add cheese and mix. Check and adjust for salt. Add this sauce to the cooled rice. Mix with a light hand. 

To Assemble:

Layer the onions and peppers at the bottom. Next layer the beans. Finally top with the rice. Add grated Mexican cheese (Mexican blend containing cheddar, monterey jack, queso, colby or asadero) or grated processed cheese on top. 

Bake for 15 minutes till the cheese melts. Serve hot with chips and salsa.