Mexican Rice Casserole

Mexican Rice Casserole

from insanelygoodrecipes.com
30 min

This Mexican rice casserole is satisfying and full of flavor! In just 30 minutes, you'll have a restaurant-worthy dish perfect for any fiesta.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 (1 ounce) packet taco seasoning mix
  • 1 cup uncooked long-grain white rice
  • 1 diced tomatoes with green chiles, undrained
  • 1 cup salsa
  • 1 1/2 cups low-sodium chicken broth
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 1/2 cups shredded Mexican blend cheese
  • Optional toppings: chopped cilantro, sliced green onions, sour cream, sliced avocado

Directions

  1. 1

    In a large, deep skillet, warm the olive oil over medium heat. Add the beef, onion, and pepper and cook until the meat is no longer pink, breaking it up with a wooden spoon.

  2. 2

    Stir in the garlic, tomato paste, and taco seasoning and cook until the beef is well coated.

  3. 3

    Add the uncooked rice, diced tomatoes, salsa, and chicken broth. Stir well to combine and bring to a boil.

  4. 4

    Reduce the heat to low, cover, and simmer for 20 minutes. Remove the lid, stir in the black beans and corn, and cook for another 10 minutes, or until the rice is tender and liquid is absorbed.

  5. 5

    Remove the skillet from the heat and sprinkle the shredded cheese evenly over the top. Cover and let stand for 5 minutes so the cheese melts.

  6. 6

    Serve hot with any desired toppings and enjoy!