This Mexican rice casserole recipe by Donna Elick on YouTube shows how to make this in one pot using fresh and easy ingredients. If you’re having a Tex Mex night, this is a perfect side dish to serve with tacos or burritos. You can use this for a combination of many things and it’s healthy. This recipe takes about 30 minutes, and it’s a quick and easy clean up for a weeknight meal. It works well for meal preps as well, and you pull them out quickly for lunches every day.
Ingredients:
- 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
Directions:
First, heat a medium skillet or pot over medium high heat. Add the ground beef with salt, and cook the beef through. Drain any excess drippings from the meat, and sprinkle all of the spices and seasonings over the beef.
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Next, add the black beans, tomatoes, corn, jalapenos, and rice to the pot. Stir to combine, and add water. Cover and bring to a boil, then reduce to a simmer. Continue to watch Donna Elick tutorial on YouTube for full instructions and details.
Overall, this Mexican rice has all of the Mexican flavors and this can be served alone as a meal itself too. I would add fresh cilantro and slices of avocado on top. It’s a hearty meal to eat with all of the food group components.
