"Eating crappy food isn't a reward — it's a punishment."

— Drew Carey, actor, comedian and game show host

Mexican Bean and Rice Casserole

This recipe gets rave reviews from adults and children. It is an easy way to sneak a few veggies into the picky eaters.

• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1 c brown rice, cooked in 2.5 cups broth or water
• 1/3 c chopped fresh cilantro
• 1.5 cups salsa
• 1 green bell pepper, chopped
• ½ c chopped onion
• ½ c frozen corn
• 1 zucchini, chopped
• 1 T coconut oil

Sautee bell pepper, onion, corn and zucchini in coconut oil for 8-12 minutes.

Combine with other ingredients and place in 8x8 or 9x12 glass baking dish.

Bake at 350 for 20-30 minutes or until warmed through. During last 5 minutes of cooking, top with shredded cheese and/or crushed corn chips.

Options:

* Omit cilantro

* Add in shredded carrot or kale with other veggies

* Cook beans from dry instead of using canned. 1 can=1.5 cups beans

* For the picky eaters, finely chop the veggies and sautee’ until very soft.