This Mexican rice casserole has been a huge success over at The Slow Roasted Italian and it has received many wonderful comments from readers. Let’s have a look at what they’ve had to say about it:
I just made this (minus black beans because I forgot to buy them) and it is really tasty! Not to mention easy clean up and great if you wanted to use it for burritos, taco salad or other endless combinations! I will be saving this as a future go-to recipe and next time with the black beans! Big thumbs up!
I have tried this today but left jalapenos out as would be too spicy for me and will definitely be doing it again.. clean plates all around
Ingredients
1 pound lean ground beef
1 1/2 teaspoons kosher salt, divided
2 teaspoons New Mexico chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 (15 ounce) can low sodium black beans, rinsed and drained
1 (14.5 ounce) can fire roasted tomatoes with garlic
1 (15.25 ounce) can niblet corn, rinsed and drained (or 1 cup frozen corn)
1 (4 ounce) can fire roasted diced jalapenos
1 cup jasmine rice
2 cups water
8 ounces Colby jack cheese, shredded
optional garnish: fresh cilantro, chopped
Instructions:
Warm a large skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Sprinkle spices over the beef. Stir to combine.
Add the remaining ingredients (except cheese) and stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer.
Cook 15 minutes or until rice is cooked through. Remove cover half way through and stir well, unstick any bits stuck on the bottom of the pan.
Remove skillet from the heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.
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Quick Tip: Serve with sour cream on top!
Thanks to the Slow Roasted Italian for a quick and delicious dinner idea!
