One Skillet Mexican Rice Casserole
Description
This one skillet meal can be on your dinner table in 30 minutes without much fuss or dirty dishes. Not only that, it's tasty as well!
Ingredients
1 lb. lean ground beef
1 1/2 t. kosher salt, divided
2 t. chili powder
1- 1 1/2 t. ground cumin
1 t. smoked paprika
1 t. onion powder
1 t. freshly ground black pepper
15 oz. can low sodium black or pinto beans, rinsed and drained
14.5 oz. can fire roasted tomatoes with garlic
15.25 oz. can niblet corn, rinsed and drained (or 1 c. fresh or frozen corn)
4 oz. can fire roasted diced jalapenos or diced green chilies, drained
1 c. jasmine rice or brown rice
2 c. water
8 oz. Colby jack or Monterey Jack cheese, shredded
optional garnish: chopped fresh cilantro or parsley, diced green onions, avocado
Directions
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Warm a large skillet over medium-high heat; add ground beef and 1/2 t. salt. Cook until beef is cooked through; drain excess drippings and discard grease. Add spices (chili powder, cumin, paprika, onion powder, remaining salt and pepper) to beef. Stir.
Add beans, tomatoes, corn, jalapenos or green chilies and rice to skillet; stir. Add water; stir. Cover; bring to a boil. When mixture is boiling, stir well so that there are no bits stuck to the bottom. Reduce to simmer; cook 15 minutes or until rice is cooked through. Remove cover halfway through, stir well to unstick any bits from the bottom of the pan.
Remove from heat; sprinkle with cheese. Place skillet under broiler (if ovenproof) until cheese is completely melted, about 2 minutes.
Remove and top with garnishes, if desired.
6 servings.