ONE SKILLET MEXICAN RICE CASSEROLE – Recipe by Margaret H.

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 brown rice.
• 1/2 cup shredded Monterey Jack cheese*
• 1/4 cup shredded cheddar cheese*

Method

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.
3. Continue to cook for another 2-3 minutes.
4. Add the red pepper and the green chilies and stir together.
5. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice.
6. Stir everything until well-combined.
7. Turn the oven to broil then top the mixture in the skillet with the shredded cheese.
8. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top.
9. Serve warm with diced green onions, cilantro, and/or avocado.