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

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