Tex-Mex Skillet Rice Casserole
Sirve:
10-12 servings
Pieza:
6 Qt. Grand Gourmet with Cover (Limited Edition)
Saladmaster Food Processor
Contribuido por:
Ana Perez
2
lbs
ground beef, lean
(908
g)
2
onions, strung, use Cone #2
4
garlic cloves, shredded, use Cone #1
1
red bell pepper, chopped
1
green bell pepper, chopped
2 (2.5)
oz
taco seasoning packages
(71
g)
30
oz
black beans, drained
(850
g)
14.5
oz
diced tomatoes and green chilies
12
oz
frozen corn kernels
(340
g)
1 1⁄2
cups
short grain brown rice
(270
g)
2 1⁄2
cups
vegetable broth
(590
g)
1
tsp
paprika
(2
g)
1
tsp
ground cumin
(2
g)
1
tsp
salt
(6
g)
juice of 1 lime
3 1⁄2 - 4
cups
Colby Jack cheese, shredded, use Cone #2
(395-452
g)
Preparación :
- Preheat skillet over medium heat. When several drops of water sprinkled in skillet skitter and dissipate, add ground beef and cook until browned.
- Add onions, garlic, and bell peppers. Sauté for 3-4 minutes until softened.
- Add taco seasoning and stir to combine.
- Add beans, tomatoes, chilies, corn, rice, broth, paprika, cumin, salt and lime juice. Stir to combine and cover.
- When the Vapo-Valve™ begins to click steadily, reduce heat to low and cook 40-45 minutes until rice is cooked through.
- Sprinkle cheese over top and cover. Cook for an additional 2-3 minutes to allow cheese to melt.