One Skillet Mexican Rice Casserole

Melt In Your Mouth Slow Cooker Beef Brisket
Melt In Your Mouth Slow Cooker Beef Brisket
February 24, 2019
Irish White Bean and Cabbage Stew
Irish White Bean and Cabbage Stew
February 25, 2019

Ingredients:

  • 1 small red onion, diced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 red bell pepper, cored and diced
  • 1 (4 ounce) can diced green chilies, drained (or 1 jalapeno, diced)
  • 1 cup corn kernels, fresh or frozen and defrosted
  • 1 (15 ounce) can black beans, drained and rinsed
  • 12 ounces salsa or enchilada sauce
  • 1 and 1/2 cups cooked Planet Rice California Sprouted Brown Rice
  • 1/2 cup shredded Monterey Jack cheese*
  • 1/4 cup shredded cheddar cheese*
  • serving suggestions: fresh cilantro, diced green onions, avocado
  • serving suggestions: fresh cilantro, diced green onions, avocado
  • serving suggestions: fresh cilantro, diced green onions, avocado

Instructions:

  1. Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat. Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together. Continue to cook for another 2-3 minutes.
  2. Next add the red pepper and the green chilies and stir together. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice. Stir everything until well-combined.
  3. Turn the oven to broil then top the mixture in the skillet with the shredded cheese. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top. Serve warm with diced green onions, cilantro, and/or avocado.

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