Your entire family will love this fantastic, delectable Mexican rice casserole! Serve with tortilla chips and sour cream!
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ¼ cup olive oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 (4 ounce) can chopped green chilies
- ¼ (4 ounce) can diced jalapeno peppers, or to taste
- 2 ½ cups uncooked white rice
- 2 cups chicken broth
- 1 (14.5 ounce) can petite diced tomatoes
- 1 ½ teaspoons Southwest seasoning
- salt and ground black pepper to taste
- 1 tablespoon fresh lime juice
- 1 pound ground pork
- ½ pound ground beef, or more to taste
- ½ (1 ounce) packet taco seasoning, or to taste
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 (14 ounce) can black beans, drained
- 1 bunch green onions, chopped
- ½ small bunch fresh cilantro, chopped, or to taste
- ½ cup shredded sharp Cheddar cheese
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a Dutch over over medium-high heat. Add green bell pepper, red bell pepper, onion, and garlic; cook and stir until fragrant, about 1 minute. Add green chiles and jalapenos; cook and stir until starting to soften, 3 to 4 minutes. Add rice; cook until coated in oil, about 3 minutes. Add broth, tomatoes, Southwest seasoning, salt, and pepper. Stir well and bring to a boil. Add lime juice and stir well. Cover with lid.
- Transfer to the preheated oven and bake while you prepare the meat, 10 to 15 minutes.
- Heat a skillet over medium-high heat. Add pork and beef; saute until browned and crumbly, 5 to 7 minutes. Mix in taco seasoning, chili powder, and cumin; season with salt and pepper. Add black beans and stir.
- Remove rice from the oven and mix in the meat mixture; sprinkle a few tablespoons of water on top. Continue baking until rice is tender yet firm to the bite, 20 to 25 minutes. Mix in green onions and cilantro; top casserole with Cheddar cheese and mozzarella cheese. Return to oven and bake until cheeses melt, about 5 minutes more.
Nutrition Facts
| Calories | 471 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 5 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 892 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I made this casserole for a family dinner and it was a hit with everyone. It seems like a lot of ingredients but other than chopping the veggies andbrowning the meat, it was pretty much dump and go and very easy to follow. It yields a ton. I feed a family of six and still have half of it leftover! Thanks for sharing your recipe!