Ingredients
•1 family package of Ben’s Original Jasmine Ready Rice
•1 Can Del Monte Southwest Corn with Poblano & Red Peppers
•1 Can Chunky Rotel
•2 Cans Bush’s Taco Fiesta Black Beans (SideKicks)
•2 Packages Kinder’s Woodfired Chili Seasoning
•1/2 cup of water (maybe 3/4 cup, eyeball it)
•Tater Tots for bottom of casserole
•Vegan Sour Cream for topping
•1/2 cup Follow Your Heart shredded cheddar cheese for topping (or however much you like, just remember a little goes a long way 😅)
•1 Large Poblano Pepper Cubed
•1 small onion or 1/2 big onion
- Pre-heat oven to 375
- In a pot cook cubed poblano pepper with olive oil, salt, pepper, and garlic. After partially cooked add chopped onions and cook until almost transparent.
- Add beans, corn, rotel, chili seasoning, and water to pot with peppers and onions. Stir well then add the Ben’s rice straight from pouch (make sure you break it up really good before putting it in). Let simmer for about 10 minutes.
- While mixture is simmering, line the bottom of a 9×13 baking dish with frozen tater tots.
- After mixture is done simmering, pour on top of frozen tots. Top the casserole with shredded cheese and place in the oven and bake for about 35-40 mins or until edges are browned.
- Let cool, serve, and enjoy! Top with salsa, sour cream, etc!
NOTES: When I mixed this up in the pot it grew massively and I realized it would make more than a 9×13 so I also filled the bottom of a 2QT oval baking dish with tater tot’s and used about 2/3 of the poblano mixture for the large pan and 1/3 for the oval pan. It came out perfect for us but it would probably be good with all of the filling in the large pan also!
