One Skillet Mexican Rice Casserole is a simple recipe that comes together in just 30 minutes. A one pot meal featuring your favorite Mexican flavors that cooks all in one pan. You can't beat that! It is a quick and easy weeknight dinner option with little clean up!
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We are so excited to partner with Albertsons to share this amazing One Skillet Mexican Rice Casserole with you during National Canned Food month. I keep a well stocked Cantry, for me that means we always have beans and tomatoes on hand. Not to mention some fabulous easy to grab nutritious items to help save me prep time and get a nutritious meal on the table.
I can not tell you how many days have slipped by and I was able to pull something together from the pantry. One of my favorites is this 5-Ingredient Lazy Day Chili. I put this together one day when I didn't have anything ready for dinner one night. I grabbed a few cans from the pantry and some ground beef and I whipped up the most amazing chili. It is so good and so easy that it is now my go-to chili and everyone who has ever tried it goes crazy over it.
Perfectly seasoned ground beef comes together with tomatoes, black beans, corn, jalapenos and rice to create this absolutely simple recipe that will knock your socks off. Smoky, spicy and so hearty.
Our simple one pot Mexican meal is sure to be on your table again and again!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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One Skillet Mexican Rice Casserole
SERVES 6 | ACTIVE TIME 15 Min | TOTAL TIME 30 Min
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
Warm a large (10") skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Sprinkle spices over the beef (chili powder, cumin, paprika, onion powder, pepper and remaining 1 teaspoon salt). Stir to combine.
Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. 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.
Sprinkle with cilantro. Serve and enjoy!
DONNA'S NOTES: If you prefer a less spicy dish, you can substitute the diced jalapenos with green chiles. Another option is to serve with a dollop of sour cream on top. The cream will mellow out the heat in the jalapenos.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.
Disclosure: This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.