Cook the rice: Combine the rice, broth, and butter in a large pot, and bring to a boil. Cover with a tight fitting lid, reduce the heat to low, simmer and cook for 15 minutes - 20 minutes. Remove from the heat, with the lid on, and let steam for an additional 10 minutes. Fluff with a fork and set aside.
Saute the veggies: In a large skillet heat 2 tablespoons olive oil over medium-high heat. Saute the onion, carrot, and bell pepper for 5 minutes until almost tender, add the zucchini and garlic then cook for an additional 4 minutes until the veggies are easily pierced with a fork. Remove from the heat and set aside.
Assemble the casserole: Preheat the oven to 350°F and generously grease a 13 x 9 x 2-inch baking dish with olive oil; set aside. In a large mixing bowl combine the cooked rice, beans, sauteed veggies, and 2 1/2 cups Ranchero sauce. Stir to mix well then season with kosher salt and black pepper to taste. Spread the rice and veggie mixture evenly in the prepared baking dish and set aside. You may have a little more than you need to fill the dish, simply cover and store separately in the fridge for a quick lunch.
Make the topping:In a large plastic bag combine the shredded jalapeno jack cheese, crushed tortilla chips, and minced cilantro. Close the bag tightly and shake to combine all of the ingredients. Spread the topping mixture evenly over the casserole in the baking pan and cover with aluminum foil. Bake in the preheated oven for 20 minutes, remove the foil and bake an additional 10 minutes until the topping is golden brown.
To serve: Top the casserole with cilantro and your choice of other toppings. Sour cream, cashew cream, pickled peppers, or pico de gallo are all great choices!
