One Skillet Mexican Rice Casserole

1 small red onion, diced
1 tablespoon extra virgin olive oil
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1 teaspoon dried oregano
1 red bell pepper, cored and diced
1 (4 ounce) can diced green chilies, drained (or 1 jalapeno, diced)
1 cup corn kernels, fresh or frozen and defrosted
1 (15 ounce) can black beans, drained and rinsed
12 ounces salsa or enchilada sauce
1 and 1/2 cups cooked Planet Rice California Sprouted Brown Rice
1/2 cup shredded Monterey Jack cheese*
1/4 cup shredded cheddar cheese*
serving suggestions: fresh cilantro, diced green onions, avocado

  1. Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat. Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together. Continue to cook for another 2-3 minutes.
  2. Next add the red pepper and the green chilies and stir together. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice. Stir everything until well-combined.
  3. Turn the oven to broil then top the mixture in the skillet with the shredded cheese. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top. Serve warm with diced green onions, cilantro, and/or avocado.

*To make it vegan you can try topping it with my Healthy Vegan Queso. My original plan was actually to make this recipe that way and when I tested it, it tasted great but unfortunately it wasn’t very photogenic.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Original Recipes: One Skillet Mexican Rice Casserole @

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