One Skillet Mexican Rice Casserole
Description
If you have 30 minutes, you have time to make this easy, delicious casserole. It's prepared in just one skillet, so clean up is a snap, making it a perfect meal for busy families.
Ingredients
1 T. olive oil
1 c. onion, diced
1 c. green bell peppers, diced
1 c. red bell pepper, diced
4 cloves garlic, minced
1/2 lb. ground beef
1/2 lb. beef chorizo
1 1/2 c. long grain rice
1 T. chili powder
1 T. paprika
2 t. cumin
2 t. granulated garlic or powder
2 1/2 c. low-sodium beef broth or stock
1 10 oz. can fire roasted tomatoes, with its juices
1 can black beans, drained
1 1/2 c. frozen corn (or canned or fresh)
2 c. shredded Cheddar, Colby or Pepper Jack cheese
cilantro, for optional garnish
Directions
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Heat a 12 inch skillet on medium-high heat; add olive oil, bell peppers, and onion; cook for 2-3 minutes; add garlic; cook until fragrant, about 1 minute. Add the ground beef and chorizo; cook until no longer pink; discard fat.
Add the rice and spices; stir until combined.
Add the beef broth/stock, tomatoes, beans, and corn; bring to a simmer; reduce heat to medium-low; cover; cook 20-22 minutes until water is absorbed and rice is tender.
Remove from the heat. Fluff with a fork. Sprinkle the cheese on top; cover; let set until the cheese has melted.
Serve immediately, garnished with cilantro, if desired.
8 servings.