Mexican Rice Casserole
This Mexican rice casserole is a comfort food dish that has a lot of room for improvising. Black beans, tomatoes and cilantro make this casserole extra tasty.
- FOR THE MEXICAN SEASONING:
- 1/2 cups white or brown rice, prepared per instructions
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1 small sweet yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped (red, orange or yellow)
- 1/2 to 1 teaspoon crushed red pepper flakes (optional)
- Sea salt and fresh cracked pepper, to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 (7.5-ounce) small can tomato sauce
- 1 small can El Pato (Mexican tomato sauce)
- 1 small can mild green chilis
- 3 to 4 tablespoons fresh cilantro, chopped (divided)
- 1 cup each shredded cheddar and Monterey Jack cheese
- Mexican Blend
- 1 tablespoon chili powder
- 1 tablespoon dried cumin
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- Store in an air tight container. Great spices for making tacos, too.
- Sour cream
Preparation time 10mins
Cooking time 50mins
Adapted from foodiewife-kitchen.blogspot.com
Preheat the oven to 350°F. Prepare rice per instructions.
While the rice is cooking heat the olive oil in a large skillet over medium heat.
Once the skillet is hot, add the ground beef, breaking it up into crumbles.
Cook the beef for 3 to 4 minutes, until no longer pink
Add the diced onion and bell pepper and 1 tablespoon of the Mexican seasoning mix and red pepper flakes (if desired).
Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion and bell pepper is tender.
Add the minced garlic and cook until fragrant-- about 1 minutes.
Add the drained and rinsed black beans, tomato sauces, diced tomatoes, diced pepper and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture.
Add the cooked rice,
Mix the ingredients thoroughly, taste and re-season if needed.
Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly.
Top with cheddar and Monterey Jack cheese.
Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish.
Bake for 20 minutes then remove the tin foil.
Bake for an additional 5 to 7 minutes or until the cheese is melted and golden brown.
Remove from the oven and let sit for 5 minutes before slicing.
Top with a dollop of sour cream and additional garnishes (guacamole and/or salsa) and the remaining chopped cilantro.
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