PREP TIME: 15 mins | COOK TIME: 15 mins | TOTAL TIME: 30 mins | YIELD: 6
Simple and quick to throw together, this One-Skillet Mexican Rice Casserole will be your new go-to weeknight dinner. All your favourite Mexican flavour in one dish. Deliciously crazy!
INGREDIENTS
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1 lb lean ground beef
1 1/2 tsp kosher salt, divided
2 tsp New Mexico chilli powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp fresh ground black pepper
1 (15 oz.) can low-sodium black beans, rinsed and drained
1 (14.5 oz.) can fire-roasted tomatoes with garlic
1 (15.25 oz.) can niblet corn, rinsed and drained (or 1 c. frozen corn)
1 (4 oz.) can fire-roasted diced jalapenos
1 c. Jasmine rice
2 c. water
8 oz. Colby jack cheese, shredded
optional garnish: fresh cilantro, chopped
HOW TO MAKE ONE SKILLET MEXICAN RICE CASSEROLE
Step 1: On medium-high heat, warm a large 10-inches skillet. Add the ground beef to the skillet and half a tsp of salt. Cook until the beef is cooked through. If needed, drain any excess grease. Over the beef, sprinkle the chilli powder, cumin, paprika, onion powder, pepper, and the rest of the 1 tsp salt. Stir well.
Step 2: To the skillet, add the black beans, tomatoes, corn, jalapenos, and rice. Stir to combine before pouring in the water. Stir again, then cover the skillet. Once boiling, stir to release the bits stuck to the bottom of the skillet. Reduce the heat to a simmer.
Step 3: Continue to cook for another 15 minutes until the rice is completely cooked. Halfway through, remove the cover and stir.
Step 4: Take the skillet away from the heat. Sprinkle the cheese over, then broil for about 2 minutes until the cheese has melted.
Step 5: Before serving, garnish with cilantro. Enjoy!
NOTE:
Feel free to replace the diced jalapenos with green chiles if you prefer a less spicy dish. Or serve with a dollop of sour cream on top. Sour cream will mellow out the heat in the jalapenos.
Ingredients
- 1 lb lean ground beef
- 1 1/2 tsp kosher salt, divided
- 2 tsp New Mexico chilli powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp fresh ground black pepper
- 1 (15 oz.) can low-sodium black beans, rinsed and drained
- 1 (14.5 oz.) can fire-roasted tomatoes with garlic
- 1 (15.25 oz.) can niblet corn, rinsed and drained (or 1 c. frozen corn)
- 1 (4 oz.) can fire-roasted diced jalapenos
- 1 c. Jasmine rice
- 2 c. water
- 8 oz. Colby jack cheese, shredded
- optional garnish: fresh cilantro, chopped
Instructions
Step 1: On medium-high heat, warm a large 10-inches skillet. Add the ground beef to the skillet and half a tsp of salt. Cook until the beef is cooked through. If needed, drain any excess grease. Over the beef, sprinkle the chilli powder, cumin, paprika, onion powder, pepper, and the rest of the 1 tsp salt. Stir well.
Step 2: To the skillet, add the black beans, tomatoes, corn, jalapenos, and rice. Stir to combine before pouring in the water. Stir again, then cover the skillet. Once boiling, stir to release the bits stuck to the bottom of the skillet. Reduce the heat to a simmer.
Step 3: Continue to cook for another 15 minutes until the rice is completely cooked. Halfway through, remove the cover and stir.
Step 4: Take the skillet away from the heat. Sprinkle the cheese over, then broil for about 2 minutes until the cheese has melted.
Step 5: Before serving, garnish with cilantro. Enjoy!
Notes
Feel free to replace the diced jalapenos with green chiles if you prefer a less spicy dish. Or serve with a dollop of sour cream on top. Sour cream will mellow out the heat in the jalapenos.
