Mexican Rice Casserole
Ingredients
The base
-
2-3
tbsp
extra-virgin olive oil
-
1
small
yellow onion, chopped
-
2
pieces
jalapeno peppers, finely chopped
-
1½
lb
lean ground beef
-
1
cup
uncooked long grain rice
-
1½
cup
chicken broth
The spices
-
2
tbsp
chili powder
-
1
tbsp
dried oregano
-
1
tbsp
onion powder
-
1
tbsp
ground cumin
-
1
tsp
garlic powder
-
1
tsp
ground coriander
-
¾
tsp
salt
-
½
tsp
ground black pepper
-
½
tsp
chipotle powder
The toppings
-
1
15 oz can
black beans, rinsed and drained
-
2
cups
frozen corn kernels, thawed and drained
-
1
28 oz can
diced tomatoes (do not drain)
-
2
cups
grated Monterrey Jack cheese
For serving
-
to taste
sour cream
-
to taste
chopped jalapeno peppers
-
to taste
diced ripe avocado
-
to taste
diced tomato
-
to taste
sliced green onions
-
to taste
chopped fresh cilantro
Instructions
- Preheat the oven to 375°F.
- Heat olive oil in a large skillet over medium-high heat, then add chopped onion and jalapeno pepper, cooking until softened.
- Increase heat and add ground beef, cooking until browned.
- Add spices and uncooked rice, stirring until rice is coated, then add chicken broth and stir well.
- Transfer the mixture to a 9" x 13" baking dish and top with black beans, corn, and diced tomatoes.
- Cover with foil and bake for 45 minutes.
- Remove foil, sprinkle cheese on top, and bake uncovered for an additional 30 minutes.
- Let rest for 5 minutes, then garnish and serve with sour cream and other toppings.
Nutrition Facts (estimated)
Servings
8
Calories
374
Total fat
9g
Total carbohydrates
46g
Total protein
27g
Sodium
456mg
Cholesterol
52mg
You might also like