Stir up something tasty with this easy casserole. This recipe has rice, beans and other Mexican goodness all in one dish.
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3457 per serving
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1/2 jalapeno, minced (optional)
- 1 clove garlic, (optional)
- 1 pounds ground beef, (can substitute chicken)
- 2 tablespoons chili powder
- 1 tablespoons kosher salt
- 15 ounces chopped tomatoes
- 15 ounces red kidney beans, drained
- 1/2 cup white rice, uncooked
- 1/2 bunch cilantro, chopped (optional)
- 8 ounces cheddar, Jack or Asiago cheese, grated
In a 10" or 12" sauté pan or skillet with lid, heat oil and add onion and jalapeno. Cook until soft, about 3 minutes. Add garlic and meat and cook for 2 minutes (drain fat if desired). Stir in chili powder, salt, tomatoes, kidney beans, rice and 3/4 can (use tomato can) water. Stir and bring to a boil. Cover and cook over low heat 10 minutes. Uncover and cook additional 5-10 minutes or until rice is tender.
Stir in cilantro just before ready to serve. Turn off heat and sprinkle cheese over top of casserole. (Or if entertaining, transfer to a 9 x 13 casserole and sprinkle with cheese). Place pan under broiler; cook until cheese is melted and a little crusty. Serve warm.