Mexican Rice and Vegetable Casserole

You can have mexican without loading up on fat and carbs [ahem, tortillas]

1. prepare basmati, long-grain or wild rice [healthier the better]

2. preheat oven to 350 F.

3. in a saucepan, heat 1 tablespoon olive oil. add in 2 cloves garlic, chopped tomatoes, peppers, zucchini, mushrooms, black beans, olives, and whatever. add a packet of taco or fajita seasoning. 

4. mix rice with 1/4 cup tomato sauce.

5. in a greased baking dish, add rice, and mix in vegetables. 

6. sprinkle with grated cheese, cheddar, monterey jack or pimento, or a tex-mex mix.

7. bake for 25-30 mins.

OPTIONAL:

crumble some tortilla chips on top for crunch.

meat can be used if you want. try a tiny bit of chorizo.

you can serve with cool avocado or salsa on top, sour cream is always welcome, and some fresh cilantro.