Rice and Black Bean Casserole

A colorful and veggie packed rice and black bean casserole.

2 cups cooked rice
1 bouillon cube
½ lime – juiced
1 15 oz can of black beans
1 bag of spinach
1 garlic clove – minced
1 10 oz package frozen corn
4 scallions – chopped
1 medium zucchini – grated
1 half jar of salsa – about 8 oz
1 14.5 oz can of diced tomatoes
2 cups of cheddar cheese – grated
1 tbs parsley – minced

View the full recipe at Green Valley Kitchen →