FOX34 Corner Kitchen: One Pan Mexican Rice Casserole

FOX34 Corner Kitchen: One Pan Mexican Rice Casserole


One Pan Mexican Rice Casserole


· 1 small red onion, diced

· 1 tablespoon olive oil

· 2 teaspoons cumin

· 1/2 teaspoon salt

· 1 teaspoon dried oregano

· 1 red bell pepper, cored and diced

· 1 cup corn kernels, fresh or frozen and defrosted

· 1 (15.5 ounce) can black beans, drained and rinsed

· 12 ounces salsa or enchilada sauce

· 1 ½ cups cooked brown rice

· ¾ cup shredded Mexican blend cheese

· serving suggestions: fresh cilantro, diced green onions, avocado



1. Heat the oil in a large skillet over medium heat. Add the onion and cook for 3 minutes. Next add the red pepper; stir together. Continue to cook for another 2-3 minutes.

2. Add the cumin, salt and oregano and stir together. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, sauce, and rice. Stir everything until well-combined.

3. Top with cheese and let melt. Serve warm with diced green onions, cilantro, and/or avocado.

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