It’s perfect weather to be cooking in the Sun Oven; by that I mean it’s sunny and hot. Of course the Sun Oven works perfectly in this weather, but it’s also nice not to heat up your house by cooking inside. I love cooking in my Sun Oven; read my full review here. So I thought I’d cook a vegetarian Mexican casserole. Even though this is a casserole I decided to use a pot instead of a casserole dish simply because I have 4 hungry boys in my family and I was trying to get the cookware that could hold the most volume. It might not work for every casserole but it worked for this one, especially since I did not top it with cheese. There are two parts to this dish, making the rice and then the putting the casserole together.
Here is a before shot of the rice.
1 T Chili Powder
1 t Cumin
1 t Garlic Powder
1/2 t Oregano
1 t Salt
4 T Tomato Paste
4 C White Rice
Pre-heat you Sun Oven. Place all ingredients with 7 cups water in a Sun Oven friendly pot. Cook uncovered for about an hour and a half checking every 30 minutes that the Sun Oven is lined up properly.
The finished rice.
The Mexican casserole uncooked.
1/2 Onion, chopped
1/2 Jalapeno, chopped (more if you like heat)
1 Small Green Bell Pepper, chopped
2 Medium Zucchini, chopped
1 T Chili Powder
2 t Salt
2 C Corn, cooked
2 Cans Rotel, 15oz
2 Cans Black Beans, 15oz
4 C Spicy Rice
4 C cheese (optional)
Place all ingredients in the pot and cook for about one hour, checking every 30 minutes to make sure your Sun Oven is lined up with the sun. If you decide to use cheese you can place a bit on top for that melted cheese casserole look. I put a small bit of cheese on top of my kids plates, and my husband and I opted to omit the cheese.
The cooked dish. Yeah, you caught me, I forgot to add the corn so that’s why you don’t see it in the before picture. One of these days I’ll be a perfect blogger, not. But, I promise I’ll keep trying!
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