Mexican Rice Casserole
Ingredients
The base
-
1½
cups
uncooked brown rice
-
1
lb
95% lean ground beef
-
½
medium
onion, diced
-
3
cloves
garlic, minced
-
1
can
black beans, drained and rinsed
-
1
can
tomato sauce
The seasoning
-
1
teaspoon
extra virgin olive oil
-
1
teaspoon
paprika
-
1
teaspoon
chili powder
-
1
teaspoon
dried cumin
-
1
teaspoon
garlic powder
-
1
teaspoon
dried oregano
-
1
teaspoon
crushed red pepper flakes
-
to taste
salt and black pepper
The toppings
-
3-4
tablespoons
fresh cilantro, chopped (divided)
-
1
cup
reduced fat 2% shredded cheddar cheese
-
2
medium
tomatoes, sliced thick
Instructions
- Preheat the oven to 350 degrees.
- Cook the rice according to package instructions.
- In a large sauté pan, heat the olive oil over medium heat and brown the ground beef, breaking it up as it cooks.
- After 3-4 minutes, add the diced onion and all the seasonings, stirring to combine, and cook until the beef is browned and the onions are soft.
- Add the minced garlic and cook for an additional minute.
- Stir in the cooked rice, black beans, tomato sauce, and 2-3 tablespoons of cilantro until well combined.
- Mist a 9x13 baking dish with cooking spray and pour the rice mixture into it, spreading it evenly.
- Layer the tomato slices on top and sprinkle with cheese.
- Cover the dish with aluminum foil (sprayed with cooking spray) and bake for 20 minutes.
- Remove the foil and bake uncovered for an additional 5-7 minutes.
- Let cool for 5 minutes before serving and garnish with remaining cilantro.
Nutrition Facts (estimated)
Servings
9
Calories
301
Total fat
7g
Total carbohydrates
39g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
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