Southwest Veggie and Rice Casserole

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium jalapeño, seeded and diced
• 1 medium bell pepper, seeded and diced
• 1 medium zucchini, quartered lengthwise and sliced
• 1/2 tablespoon chili powder
• 3/4 teaspoon salt
• 1 cup frozen corn kernels
• 1 (15-ounce) can diced tomatoes with chiles (see Chef's Tip, below)
• 1 (15-ounce) can black beans, drained and rinsed
• 3 cups Taco Rice
• 2 cups shredded sharp cheddar
• 2 green onions, thinly sliced

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