So, with the rain and the overeating that’s going on lately, last night I thought I’d make up a nice healthy casserole to last me a few days. Like most one-dish meals (though this takes a number of pots and pans to cook), you can throw in plenty of extra vegetables. I added in spinach this time, personally. For those of you who are vegetarian, you can also easily skip the turkey in this recipe, or use a soy sausage substitute.
Ok, preheat the oven to 375. Then, cut up all of your veggies. In this case, we have zucchini, bell peppers, onions, frozen (but thawed) spinach, ditto that on corn, and some red jalapenos. I ran them all through the julienne attachment on the food processor, but you can cut them however you like.
Ok, now that your vegetables are all cut, bring the chicken stock to a simmer in a small stockpot, and put your rice, zucchini, bell peppers, onions, and salt in a 9×13 baking dish. Stir the hot broth into it all, making sure to mix the rice up good.