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 Mexicali Rice Casserole | Status Approved | | Name |  Mexicali Rice Casserole | | Category | American, Casseroles & Entrees, Quick meals, Vegetarian & Special Diets | | Serves/Yields | 4 servings | | Source | Kate's own | | Difficulty | Easy | | Prep. Time | 15 minutes | | Cook Time | 30 minutes total. | | Introduction | | When you have some of my homemade enchilada sauce leftover, make this quick, easy and delicious casserole.
Vegetarians can use 1 can black beans instead of the ground meat | | Ingredients | | 1 pound lean ground beef or turkey
1 1/2 cups beef or chicken stock
1 cup easy enchilada sauce
1 cup jasmine rice
1 cup diced yellow onion
1 cup diced red or green bell_pepper
1 or 2 diced jalapeno peppers, optional
1/2 Tbsp olive oil
1/2 tsp each onion and garlic powder
1 cup canned diced tomatoes , drained
1 cup frozen corn kernels
Salt and pepper to taste
Minced fresh cilantro for garnish | | Directions | | Step: 1 | In a large deep skillet with a lid, heat the olive oil over medium high heat. Add the rice and cook for about ten minutes, stirring constantly. Remove the rice to a bowl and set aside. | | Step: 2 | To the same skillet, add the onion and peppers and cook.stirring often until soft. Add the ground beef and cook, breaking up any large pieces. Drain off excess fat. Add rice , onion and garlic powder, enchilada sauce, broth , tomatoes and corn to the skillet. Stir to mix well.
Taste and adjust seasoning | | Step: 3 | Turn down the heat to a simmer, cover and cook abouit fifteen minutes, stirring occasionally, until all the liquid is absorbed and rice is tender. This can also be baked in the oven in a buttered casserole dish with a cover on 350F for 20 minutes. Sprinkle finished dish with the cilantro.
For a vegatarian dish, substitute 2 cups of cooked black beans for the ground beef. Add them when you add the corn etc. |
Time submitted: Monday, May 14. 2007 at 09:18:54 Contributed By: Kate
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