Meatless Monday One Skillet Mexican Rice Casserole

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Meatless Monday One Skillet Mexican Rice Casserole

INGREDIENTS:

• 1 small red onion, diced
• 1 tablespoon extra virgin olive oil
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 red bell pepper, cored and diced
• 1 (4 ounce) can diced green chilies, drained (or 1 jalapeno, diced)
• 1 cup corn kernels, fresh or frozen and defrosted
• 1 (15 ounce) can black beans, drained and rinsed
• 12 ounces salsa or enchilada sauce
• 1 and 1/2 cups cooked brown rice
• 1/2 cup shredded Monterey Jack cheese*
• 1/4 cup shredded cheddar cheese*
• serving suggestions: fresh cilantro, diced green onions, avocado

DIRECTIONS:

1. Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat. Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together. Continue to cook for another 2-3 minutes.
2. Next add the red pepper and the green chilies and stir together. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice. Stir everything until well-combined.
3. Next instructions, click here

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