ONE POT MEXICAN RICE CASSEROLE (Page 2 ) | August 2, 2023

Annonce:

– 1 Cup.Of long-grain white rice

– 1 Tbsp.Of olive oil

– 1 pound ground beef

– 1 finely chopped onion.

– 2 garlic cloves – minced.

– 1 diced bell pepper (red, green, or yellow).

– A 15-oz can.Of black beans, drained and rinsed.

– A 15-oz can.Of diced tomatoes.

– 1 Cup.Of frozen corn kernels.

– 1 Tbsp.Of chili powder.

– 1 Tsp.Of ground cumin.

– 1 Tsp.Of paprika.

– 1/2 Tsp.Of cayenne pepper.

– Salt and pepper to taste.

– 2 Cups.Of chicken or vegetable broth.

– 1 Cup.Of shredded cheddar or Mexican blend cheese.

– Fresh cilantro, chopped, for garnish.

– Sliced green onions, for garnish.

– Sliced jalapenos, for garnish (optional).

– Sour cream, for serving (optional).

– Lime wedges, for serving (optional).

INSTRUCTIONS:

1st Step

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef (or turkey) and cook until it’s browned and fully cooked, breaking it into crumbles with a spatula.

2nd Step

Add the chopped onion, minced garlic, and diced bell pepper to the pot. Sauté the mixture for a few minutes until the vegetables are softened and aromatic.

3rd Step

Stir in the black beans, diced tomatoes (with their juice), and frozen corn kernels. Then add the chili powder, ground cumin, paprika, cayenne pepper, salt, and pepper. Mix well to ensure all the ingredients are evenly coated with the spices.

4th Step