MEXICAN RICE CASSEROLE

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 small onion, chopped
  • 1 medium sized green pepper, chopped
  • 1 can mexican black beans, rinsed & drained
  • 1 can of sweet yellow corn, drained
  • 1 can of diced tomatoes, undrained
  • 1- 2 sliced jalepeno peppers
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1 packet of SAZON GOYA brand seasoning (coriander & annatto)
  • 2 cups long grain rice
  • 1.5 cups water

Directions

  • 1. saute meats in oil until browned, remove from pan.
  • 2. in drippings, saute garlic, onionns, green pepper and tomatoes in oil to make a sofrito.
  • 3. add all the seasonings
  • 4. add the meat
  • 5. add the corn and beans
  • 6. add the rice
  • 7. add the water
  • 8. stir pot, cover and let simmer on medium low heat for 10-15 minutes, stirring occassionally.
  • 9. reduce heat to low simmer for another 10-15 minutes - covered!
  • 10. turn off heat and keep cover on for another 10-15 minutes
  • 11. fluff and serve.
  • ** when serving, you can top with some cheese, black olives and sliced green onion if you'd like

Notes

Here's a mexican spin off of a cajun jambalaya I concocted after realizing I needed to use up canned goods in my pantry:

Categories: Casserole  Mexican 
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