Vegetarian Mexican Casserole

This was delicious. A few changes I made—used half the rice (still plenty), added a little more cheese and cream cheese, used two teaspoons cumin and two teaspoons chili powder and regular diced tomatoes. I also made it in the morning and then transferred it to a baking dish and stuck it in the fridge for the day. When I got home from work, I heated it up at 325 for a half hour. Definitely a go-to because my whole family enjoyed it.