Mexican Rice and Beef Casserole
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 473.18 ml basmati rice
- 14.79 ml olive oil
- 473.18 ml tomato sauce
- 473.18 ml chicken broth
- 9.85 ml dried ancho chile powder
- 2.46 ml onion powder
- 2.46 ml garlic powder
- salt and pepper
- 680.38 g ground beef
- 453.59 g can kernel corn, drained
- 78.78 ml hot sauce or 78.78 ml salsa
- shredded cheese (optional)
directions
- Preheat oven to 350 degrees.
- Rinse rice in a mesh strainer for a minute or so to remove excess starch. Drain well.
- In an oven safe dutch oven, heat oil on the stove-top until a few grains of rice thrown in sizzle. Add rice and saute for 4-5 minutes until rice begins to toast and turn translucent.
- While rice sautes, brown ground beef and drain excess fat.
- Add tomato sauce, broth, chile powder, onion powder, salt and pepper, beef, corn and salsa. (note:if you want to use fresh onion or garlic, saute with ground beef before adding all to the rice.).
- Bring mixture to a boil, then cover and move into pre-heated oven.
- Bake for 30-45 minutes (depending on your oven) stirring about 20 minutes in to ensure even cooking of the rice.
- Remove from oven, remove lid and sprinkle with shredded cheese, if desired.
- Enjoy!
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RECIPE SUBMITTED BY
I am 26 years old, married with one lovely son, Eli!. I currently work full time, but will soon be very part time! I am working on losing my baby weight, and getting back to my former healthy ways after slacking while pregnant. I love to cook and am always looking for new ideas and techniques to try.