Mexican Rice CasserolePosted: September 16, 2007
Hello all! I just about dropped off the face of the earth, didn’t I? Well, I’m back and I’m cooking again. However, my camera is on the blink. I’ll post pics when I get it fixed.
Last night, I threw together a meal that ended up being quite tasty. My second daughter is home from college for the weekend, and she requested I make something Mexican. We rummaged through the cupboards and this is what we came up with.
I browned and drained 1 pound of ground beef with some onion. Then I added 1 envelope of taco seasoning mix (I used Taco Bell Mild, it’s what I had on hand). I removed this from the heat and added 1 can of green chiles, 1 can of sliced black olives, 1 can of diced tomatoes with the juice and 1 can of black beans, drained. I set this aside so the flavors could hang out together for awhile.
My daughter made the rice. To a saucepan she swirled about 1 Tbsp of olive oil. Once it was warmed through she added some chopped onion and the last of my rice (totalled about 1 1/2 cup) and mixed it around until most of the rice was opaque. She added 1 can of chicken broth that she had heated to boiling in the microwave. (It was seasoned broth from Swanson, with garlic and herbs-what I had on hand) and 1/2 tsp of turmeric. She placed the lid on the pan and let it simmer for about 15 minutes, until light and fluffy and the liquid was gone.
We combined the meat mixture and the rice mixture and placed in a baking dish sprayed with Pam, sprinkled with about 2 cups of shredded Mexican blend cheese and baked at 350 for about 30 minutes. Served it with a green salad and it was quite a tasty meal.