Mexican Rice Casserole—Good Eats at the TEOTWAWKI Café

I last posted a beans and rice recipe over a year ago.  The girls and I really enjoyed it, and I planned to make it often.  I really did.  I really liked it.  Unfortunately, the bell peppers do not agree with Aaron at all, and bell peppers are rather important in the dish.  So I didn’t make it.  But I still wish to learn to make good beans and rice recipes.  So I tried another one today.  It would stand to reason that if Aaron has a problem with bell peppers, I would naturally look for something without bell peppers.  But this one looked really good.  So I wanted to try it.  I reasoned that if I left the bell peppers in long strips, he could simply pick them out.  After all, he doesn’t object to the flavor; his stomach objects to them.  And he has always said he is fine picking them out. 

Mexican Rice Casserole

1 tablespoon olive oil

1 medium onion, chopped

1 medium bell pepper, chopped

3 cloves garlic, minced

2 cans (14.5 oz, each) diced tomatoes

1 can (4 oz) diced green chilies

1 cup beef bouillon

¼ cup lime juice

1 cup rice

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) can pinto beans, rinsed and drained

2 teaspoons chili powder

1 teaspoon cumin

½ teaspoon paprika

¾ teaspoon salt

½ teaspoon black pepper

1 cup corn (frozen, canned, or freeze-dried)

1 cup cheddar cheese or Colby-jack, shredded

2 green onions, sliced

1/3 cup cilantro, chopped, optional

In a large skillet (a 12” cast iron skillet works well, a 10” is too small), sauté the onion and red bell pepper in olive oil.  Cook until softened, about 3 minutes, and then add the garlic and cook 2 more minutes. 

Add the tomatoes, chiles, bouillon, lime juice, rice, beans, and remaining spices.  Stir well to combine.  Cover the skillet with a lid or transfer to a greased casserole dish with lid. 

Bake at 350°F for 40 minutes.  Remove from oven and stir in the corn, green onions, and cilantro.  Top with shredded cheese.  Serve with sour cream and tortilla chips or tortillas, if desired.  Yield:  8 servings.

Family reviews:  Aaron wanted more cheese (he always wants more cheese) and said it was good.  I think that means 3 stars out of 5.  I added a little sour cream to mine.  I ate a few bites with tortilla chips but decided I liked it just fine without the chips (and added calories).  I’d rate it 4 stars and will definitely make it again.  I’d say it’s very kid-friendly.  The missionaries (a skinny missionary who said he eats everything and a more substantial young man who just ate a lot) we had over for dinner tonight scarfed down three helpings each. 

Despite the long list of ingredients, this recipe probably took only about 10-12 minutes of prep time—really quick—great for those busy days.

References:

https://pulses.org/us/recipe/instant-pot-mexican-rice-casserole/

Links to related posts:

Black Beans and Rice