One Skillet Mexican Rice and Black Bean Casserole.

recipe rating: 

5

Serves

4 servings

Ingredients

• 1 tablespoon Olive Oil
• 1/4 cup Red Onion, Diced
• 2 teaspoons Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Salt
• 1 teaspoon Dried Oregano
• 1/2 cup Red Bell Pepper Diced
• 3 tablespoons Jalapeno, Diced
• 1 cup Furmano's Whole Kernel Golden Sweet Corn, Drained
• 1 3/4 cups Furmano's Black Beans, Drained & Rinsed
• 1 1/2 cups Furmano's Mild Salsa
• 1 1/2 cups Cooked Brown Rice
• 1/2 cup Shredded Monterey Jack Cheese
• 1/4 cup Shredded Cheddar Cheese

Preparation

1. Start by warming the oil in a large skillet 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 Jalapeno and stir together. Cook for another 2-3 minutes then add the Beans, Corn, Salsa, and Rice. Stir everything until well-combined.
3. Turn the oven to broil or 500F, then top the mixture in the skillet with the shredded cheese. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top.