ONE SKILLET MEXICAN RICE CASSEROLE
The Mexican
One Skillet Rice Pan is a simple recipe that only takes 30 minutes to prepare.
A meal consisting of your favorite Mexican flavors that cooks in a saucepan.
You can not beat that! It's a quick and easy dinner option on weekdays with
little cleaning!
INGREDIENTS:
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- 1 red bell pepper, cored and diced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 12 ounces salsa or enchilada sauce
- 1 and 1/2 cups cooked brown rice
- 1/4 cup shredded cheddar cheese*
- 1/2 cup shredded Monterey Jack cheese*
- 1 cup corn kernels, fresh or frozen and defrosted
- 1 small red onion, diced
- 1 (4 ounce) can diced green chilies, drained (or 1 jalapeno, diced)
- 1 (15 ounce) can black beans, drained and rinsed
- serving suggestions: fresh cilantro, diced green onions, avocado
DIRECTIONS:
First, Start
by warming the oil in a large skillet (mine is 3 liters) over medium heat. Add
the onion and cook for 3 minutes, then add the spices (oregano cumin) and mix.
Continue cooking for another 2-3 minutes.
Then add the
red pepper and the green peppers and mix. Cook another 2-3 minutes, then add
drained and rinsed beans, corn, salsa and rice. Stir everything until
everything is well combined.
Put the oven
on the grill and garnish the mixture in the pan with the grated cheese. Place
the pan in the oven and cook for about 3-4 minutes until the cheese is golden
and bubbly. Serve hot with diced green onions, coriander and / or avocado.
Happy Cooking Time.
