One-Pot Mexican Rice Casserole (With VIDEO)
One Skillet Mexican Rice Casserole is a simple recipe that comes together in just 30 minutes. A one pot meal featuring your favorite Mexican flavors that cooks all in one pan. You can't beat that! It is a quick and easy weeknight dinner option with little clean up!
Author: Author: Donna Elick
Total Time: : 30 mins
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | lean ground beef |
| 1 1/2 teaspoon | kosher salt, divided |
| 2 teaspoons | new mexico chili powder |
| 1 teaspoon | ground cumin |
| 1 teaspoon | smoked paprika |
| 1 teaspoon | onion powder |
| 1 teaspoon | fresh ground black pepper |
| 1 (15-ounce) can | low-sodium black beans, rinsed and drained |
| 1 (14.5-ounce) can | fire roasted tomatoes with garlic |
| 1 | (15.25 ounce) can niblet corn, rinsed and drained (or 1 cup frozen corn) |
| 1 (4-ounce) can | fire roasted diced jalapenos |
| 1 cup | jasmine rice |
| 2 cups | water |
| 8 ounces | colby jack cheese, shredded |
| optional garnish: fresh cilantro, chopped |
Directions:
Warm a large (10") skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Sprinkle spices over the beef (chili powder, cumin, paprika, onion powder, pepper and remaining 1 teaspoon salt). Stir to combine.
Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. Stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer.
Cook 15 minutes or until rice is cooked through. Remove cover half way through and stir well, unstick any bits stuck on the bottom of the pan.
Remove skillet from the heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.
Sprinkle with cilantro. Serve and enjoy!
If you prefer a less spicy dish, you can substitute the diced jalapenos with green chiles. Another option is to serve with a dollop of sour cream on top. The cream will mellow out the heat in the jalapenos.
Source: theslowroasteditalian.com
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