Squash Rice Casserole with Black Beans

This recipe, delightfully creamy rice casserole, was originally a lovely Italian inspired dish with sauteed zucchini and parmesan cheese. But, over the years it's gone through countless transformations. Here's one of the current variations.
Squash Rice Casserole with Black Beans

2 T olive oil
1 medium onion, diced
2 cloves garlic, minced1 ½ cups brown rice
3 cups chicken broth

12 cups sliced, grilled/cooked zucchini and/or yellow summer squash (about 4 pounds)
2 tsp chipotle powder
1 14.5 oz can black beans, rinsed and drained
1 cup canned or frozen corn (thawed)
1 ½ cups sour cream 2 large eggs, lightly beaten
Salt (about 1 tsp)

1 cup diced Monterey jack cheese

To cook rice:
Heat 2 T oil over medium high heat. Add onions and garlic and sauté until just tender, about 8 minutes. Add rice and stir to combine and coat grains of rice with oil. Add chicken broth and stir to combine. Bring to a boil, cover, and cook for about 40 minutes. (Rice can be made ahead and stored in the fridge until needed)

Preheat oven to 350°.

Combine zucchini, rice, sour cream, salt, pepper (to taste), and eggs in a bowl; stir gently to combine. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle Monterey Jack cheese cubes over the top.

Bake at 350° for 30 minutes or until bubbly.
If rice is made ahead, you will probably need to bake for 45-50 minutes.

We talk about this recipe HERE.

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