ONE SKILLET MEXICAN RICE CASSEROLE

One Skillet Mexican Rice Casserole is an easy option for dinner with almost zero clean up. It’s gluten-free and can easily be made vegan too!

Ingredients:

  • 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
 ONE SKILLET MEXICAN RICE CASSEROLE

Directions:
  1. Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat. 
  2. 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.
  3. Next add the red pepper and the green chilies and stir together. 
  4. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice
  5. Get full recipes click here

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