We often think of rice and beans as being a cheap meal, and it is, but you can also make it delicious. This casserole is a great way to serve your family an easy, inexpensive, and tasty meal.
I often make this when I have leftover rice that I need to use. The recipe calls for uncooked rice, but I will also share how to make it with cooked rice.
Ingredients:
1 lb. ground beef
2 cloves garlic, minced or 2 tsp. garlic powder
2 green onions, chopped
1 Jalapeno, minced
2 c. uncooked rice
3 c. chicken broth
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1 tsp. black pepper
2 (16 oz.) cans pinto beans, drained
1 (14.5 oz.) can diced tomatoes
1 (10 oz.) can diced tomatoes with green chilies (Rotel)
3/4 c. Mexican blend cheese, shredded
Directions: Using a large Dutch oven, cook the ground beef, onions, garlic, and jalapeno over medium heat until the meat is no longer pink. Reduce the heat to low. Add the uncooked rice and cook about three minutes, stirring frequently. Add chicken broth, cumin, chili powder, salt, pepper, beans, and tomatoes. Bring to a boil then reduce the heat to low. Cover and simmer for 15 minutes.
Top with cheese and bake uncovered at 350 degrees (F) for 15 minutes.
NOTE: If you don’t have a Dutch oven or oven-safe pot, cook in a large skillet then turn into a baking dish to bake.
Using Cooked Rice: Cook the meat, onions, garlic, and jalapeno until the meat is no longer pink. Add the cumin, chili powder, salt, and pepper. Using a large mixing bowl, combine the cooked rice, beans, and tomatoes. Add the meat mixture and stir to combine. Turn into a baking dish and top with cheese. Cook at 350 degrees (F) for 20 minutes.
I usually serve this yummy casserole with a salad, but you can use it as a one-dish meal. It is also great with corn bread or gluten-free corn bread.
Click here for a printable version of this recipe.