A quick, filling, zesty vegetarian taco casserole. Yumm! Yumm!”
1.Combine rice and water In a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
2. Meanwhile, heat oil in a large skillet over medium heat. Cook onion, green bell pepper, red bell pepper, and garlic in oil until tender.
3. In a medium bowl, combine chile peppers, salsa, chili powder, cumin, oregano, cottage cheese, corn, chili, and cooked rice. Stir this mixture in with the onions and peppers.
4. Cook until heated through. Transfer to a 2 quart casserole dish, and top with chips and cheese. Use more or less cheese to taste.
5. Bake in preheated oven for 20 minutes.