HOW TO MAKE ONE POT MEXICAN RICE CASSEROLE
This One Pot Mexican Beef and Rice Skillet is a straightforward dish for a supper that only requires one pot, and it is flavored with Mexican spices. It’s a recipe that can be prepared in less than half an hour, yet everyone in the family will go crazy for it. The fact that you may top this dish with whichever toppings you like most, whether they cilantro, non-fat Greek yogurt, sliced tomatoes, or salsa, is the part of this recipe that I like the most.
This dish can be frozen successfully. You may keep leftovers in the refrigerator for up to three days in an airtight container, or you can freeze them for up to two months. So when you are ready to serve it, let it thaw in the refrigerator overnight and then reheat it.
THE INGREDIENTS LIST:
1 Pound.Of ground beef; 96% lean.
A large diced onion.
2 Tsp.Of minced garlic.
1 Cup.Of instant dry brown or white rice.
2 Cups.Of beef or vegetable broth.
A large can.Of black beans.
Canned tomatoes and green chilies; I used a 10-oz can.
1 Cup.Of frozen corn kernels – thawed.
1/4 Tsp.Of smoked paprika.
1/2 Tsp.Of chili powder.
1/2 Tsp.Of cumin.
1/4 Tsp.Of black pepper.
1/2 Tsp.Of salt.
PREPARATION:
1st Step
Spray a big skillet with cooking spray that prevents sticking. Cook lean ground beef in a skillet over medium heat for about three to five minutes, or until the meat is no longer pink and has turned brown. Crumble into small pieces. Remove all of the excess fat.
Continued on next page (page 2)
