Mexican Rice Casserole

This one-skillet meal is a simple option for dinner that’s gluten free. Change it up and add avocado and your favorite vegetables. Replace green chilis with jalapeños if you like a bit more spice.

  • 1 sm Red onion, diced
  • 1 tbs Olive oil
  • 2 tsp Cumin
  • 1 tsp Chili powder
  • 1 tsp Smoked paprika
  • ½ tsp Salt and pepper, each
  • 1 tsp Dried oregano
  • 1 med Red bell pepper, diced
  • 1 med Zucchini, chopped
  • 1 4-oz. can Diced green chilies, drained
  • 1 15-oz. can Black beans, drained and rinsed
  • 1 cup Corn (fresh or frozen)
  • 12 oz. Salsa
  • 1 ½ cups Cooked brown rice
  • ½ cup Monterey Jack cheese, shredded
  • ¼ cup Cheddar cheese, shredded

1. Heat a large skillet over medium heat and add onion. Cook for 3 minutes.

2. Add cumin, chili powder, paprika, salt, pepper and oregano and stir. Cook for 3 minutes.

3. Add red pepper, zucchini, green chilies and stir. Cook for another 6 to 7 minutes then add beans, corn, salsa and rice. Stir to combine.

4. Turn the oven to broil. Top mixture in skillet with shredded cheese and place in the oven for about 3 minutes until cheese is golden and melted..

5. Serve warm topped with avocado, sour cream or tortilla chips.

Serves 4-5 | Time to Table 25 mins