- 1 tablespoon vegetable oil
- 3/4 cup long-grain white rice
- 1 can (10 ounces) Rotel Diced Tomatoes & Green Chilies
- 1/2 cup chicken broth
- Salt and freshly ground black pepper
- 1 pound ground beef
- 1 onion, chopped fine
- 1 red bell pepper, stemmed, seeded, and chopped fine
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) pinto beans, rinsed and drained
- 6 ounces Monterey Jack cheese, shredded
- 1 cup frozen corn, thawed
- 3 green onions, sliced thin
- Adjust oven rack to middle position and heat oven to 350*F. Grease 8 inch square baking dish. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add rice and cook, stirring often, until deep golden, about 5 minutes. Transfer rice to prepared dish. Stir tomatoes and their juice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper into rice.
- Wipe out now empty skillet with paper towels. Add beef, onion, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper to skillet and cook over medium heat until beef is no longer pink and vegetables have softened, about 5 minutes. Stir in chili powder, garlic, cumin, and coriander and cook, until fragrant, about 30 seconds. Stir in tomato sauce and cook until slightly thickened, about 2 minutes.
- Add beef mixture to dish and spread evenly over rice. Layer beans, then Monterey Jack, and finally corn over beef. Spray 12-inch square of aluminum foil with baking spray and cover dish tightly with foil. Place on rimmed baking sheet and bake until liquid is absorbed and rice is tender, 60 to 70 minutes. Uncover, sprinkle with green onions, and let stand for 10 minutes before serving.
This recipe is from Cook’s Country and it was pretty tasty. Sadly the exact taste is lost to my memory, but I remember we all enjoyed it.