I made a few alterations, only because I didn't have any bell peppers so I threw in some black beans (because I had some leftover in the fridge) and I used two cans of corn (so it was more than the 2 cups). I also used half the salt (trying to cut back) and used regular short grain brown rice rather than basmati. I try not to get too hung up on subbing out ingredients only because we live too far from a grocery store. It's not just a matter of running down to the store. That would take about an hour total.
Mexican Corn PieMakes 10 servings
Serve this spicy rice and corn pie with Quick Chili or Black Bean Burritos.
2 1/2 cups water, divided
1 cup dry brown basmati rice
1 large onion, chopped
2 large garlic cloves, crushed
1 red bell pepper, seeded and diced
2 cups fresh or frozen corn
1 4-ounce can diced green chilies
1 cup cornmeal
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons nutritional yeast (optional)
3 cups soymilk
Bring 2 cups water to a boil and add rice. Adjust the heat so the water simmers, then cover and cook until rice is tender, about 50 minutes.
Preheat oven to 350°F.
In a large ovenproof skillet (see note below), braise onion, garlic, and bell pepper in the remaining 1/2 cup water until onion is soft and translucent, about 5 minutes. Remove from heat and stir in corn, chilies, cornmeal, salt, cumin, nutritional yeast (if using), soymilk, and cooked rice. Bake for 45 minutes.
Note: If you don't have an ovenproof skillet, bake the pie in a 9"×13" casserole dish.
|I had a can of whole chiles (7 oz). More than I needed but I like chiles since they are not spicy hot at all.|
|Leftover black beans, I think probably 1/2 can|
|It looked kind of soupy, almost like a corn chowder|
|The finished product looks solid though not beautiful|
|I added some vegetarian refried beans with salsa and avocado, and some salad with pomegranate glaze|