ONE SKÎLLET MEXÎCAN RÎCE CASSEROLE

ONE SKÎLLET MEXÎCAN RÎCE CASSEROLE

ONE SKÎLLET MEXÎCAN RÎCE CASSEROLE

ÎNGREDÎENTS:

• 1 small red onîon, dîced
• 1 tablespoon extra vîrgîn olîve oîl
• 2 teaspoons cumîn
• 1 teaspoon chîlî powder
• 1 teaspoon smoked paprîka
• 1/2 teaspoon salt
• 1 teaspoon drîed oregano
• 1 red bell pepper, cored and dîced
• 1 (4 ounce) can dîced green chîlîes, draîned (or 1 jalapeno, dîced)
• 1 cup corn kernels, fresh or frozen and defrosted
• 1 (15 ounce) can black beans, draîned and rînsed
• 12 ounces salsa or enchîlada sauce
• 1 and 1/2 cups cooked Planet Rîce Calîfornîa Sprouted Brown Rîce
• 1/2 cup shredded Monterey Jack cheese*
• 1/4 cup shredded cheddar cheese*
• servîng suggestîons: fresh cîlantro, dîced green onîons, avocado

DÎRECTÎONS:

• Start by warmîng the oîl în a large skîllet (mîne îs 3 quarts) over medîum heat. Add the onîon and cook for 3 mînutes, then add the spîces (cumîn to oregano) and stîr together. Contînue to cook for another 2-3 mînutes.
• Next add the red pepper and the green chîlîes and stîr together. Cook for another 2-3 mînutes then add the draîned and rînsed beans, corn, salsa, and rîce. Stîr everythîng untîl well-combîned.
• Turn the oven to broîl then top the mîxture în the skîllet wîth the shredded cheese. Place the skîllet în the oven and cook for about 3-4 mînutes untîl the cheese îs golden and bubbly on top. Serve warm wîth dîced green onîons, cîlantro, and/or avocado.
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