Skillet Mexican Brown Rice Casserole Recipe

Name: Skillet Mexican Brown Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 small red onion, chopped; 1 green pepper, chopped; 1 jalapeno, seeded and diced; 1 A1/2 cups frozen corn kernels; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; pinch of cinnamon; A1/2 teaspoon salt, or to taste; pinch of cayenne, or to taste; 1 tablespoon tomato paste; 1 cup quick cook brown rice; 1 (14 ounce) can fire-roasted diced tomatoes, drained well; 1 (15 ounce) can black beans, drained and rinsed; 2 A1/2 cups low sodium vegetable broth; 1 to 2 cups freshly shredded cheddar or pepper jack cheese; chopped fresh cilantro, for garnish; Read more at http://potluck.ohmyveggies.com/skillet-mexican-brown-rice-casserole/#VO3glGDGWGpgVmXS.99

Servings: persons

3 tablespoons olive oil
1 small red onion, chopped
1 green pepper, chopped
1 jalapeno, seeded and diced
1 A1/2 cups frozen corn kernels
1 teaspoon ground cumin
1 teaspoon smoked paprika
pinch of cinnamon
A1/2 teaspoon salt, or to taste
pinch of cayenne, or to taste
1 tablespoon tomato paste
1 cup quick cook brown rice
1 (14 ounce) can fire-roasted diced tomatoes, drained well
1 (15 ounce) can black beans, drained and rinsed
2 A1/2 cups low sodium vegetable broth
1 to 2 cups freshly shredded cheddar or pepper jack cheese
chopped fresh cilantro, for garnish
Read more at http://potluck.ohmyveggies.com/skillet-mexican-brown-rice-casserole/#VO3glGDGWGpgVmXS.99

1
Set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the pepper, jalapeno, corn, cumin, paprika, cinnamon, salt and cayenne. Cook for about 5 minutes, until the veggies are all tender. Add in the tomato paste and brown rice. Cook for 1 to 2 minutes, stirring almost constantly.
2
Add in the drained tomatoes, black beans and veggie broth. Give the mixture a good stir then bring to a boil. Turn down the heat, cover and let simmer for about 10 to 15 minutes (or according to the time on the package directions for the rice), until almost all of the broth has been absorbed by the rice (and the rice is tender).
3
Remove the cover and sprinkle the cheese over the top (use the lower or higher amount depending on how cheesy you want it!). Recover and cook for about 1 to 2 minutes, until the cheese is melted.
4
Garnish with the cilantro before serving.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 small red onion, chopped, 1 green pepper, chopped, 1 jalapeno, seeded and diced, and more.

Yes, Skillet Mexican Brown Rice Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Mexican Brown Rice Casserole

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