One Skillet Mexican Rice Casserole

Ingredients · for 4 (scales to your household)

• 1 Red onion $0.60
• 1 tablespoon Extra virgin olive oil $0.18
• 2 teaspoons Cumin $0.27
• 1 teaspoon Chili powder $0.12
• 1 teaspoon Smoked paprika $0.11
• 1/2 teaspoon Salt $0.03
• 1 teaspoon Dried oregano $0.07
• 1 Red bell pepper $0.88
• 4 oz Diced green chilies $2.61
• 1 cup Corn kernels $0.83
• 15 oz Black beans $1.40
• 12 ounces Salsa or enchilada sauce $4.28
• 1 1/2 cups Cooked brown rice $1.84
• 1/2 cup Shredded Monterey Jack cheese $0.85
• 1/4 cup Shredded cheddar cheese $0.45

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat. Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together. Continue to cook for another 2-3 minutes.
2. Next add the red pepper and the green chilies and stir together. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice. Stir everything until well-combined.
3. Turn the oven to broil then top the mixture in the skillet with the shredded cheese. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top. Serve warm with diced green onions, cilantro, and/or avocado.