Skillet Mexican Brown Rice Casserole Yum
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  • Rating: ★★★


  • 1lb ground beef
  • 3 tablespoons olive oil
  • 2 red onions, chopped
  • 2 green peppers, chopped
  • 4 jalapeno, seeded and diced ( used adobe peppers this round 1 small can)
  • 32oz frozen corn kernel
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • ½ tsp cinnamon
  • ½  tsp cayenne, or to taste
  • 1 teaspoon salt, or to taste
  • 2 (15 ounce) can black beans, drained and rinsed
  • 2 cup brown rice
  • 4 cups vegetable broth
  • 1 small can tomato paste
  • 2 (14 ounce) can fire-roasted diced tomatoes, drained well
  • 2 cups freshly shredded cheddar or pepper jack cheese
  • chopped fresh cilantro, for garnish


  1. Set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the green peppers, jalapeno, corn, cumin, paprika, cinnamon, salt and cayenne. Cook for about 5 minutes, until the veggies are all tender. Add in the tomato paste and brown rice. Cook for 1 to 2 minutes, stirring almost constantly.
  2. Add in the drained tomatoes, black beans and veggie broth. Give the mixture a good stir then bring to a boil. Turn down the heat, cover and let simmer for about 10 to 15 minutes (or according to the time on the package directions for the rice), until almost all of the broth has been absorbed by the rice (and the rice is tender).
  3. Remove the cover and sprinkle the cheese over the top (use the lower or higher amount depending on how cheesy you want it!). Recover and cook for about 1 to 2 minutes, until the cheese is melted.
  4. Garnish with the cilantro before serving.

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