Ingredients

The following ingredients have 8 Servings
  • 2-3 tbsp extra-virgin olive oil
  • 1 small yellow onion (chopped)
  • 2 jalapeno peppers (finely chopped)
  • 1-1/2 lb lean ground beef
  • 2 tbsp chili powder
  • 1 tbsp dried oregano
  • 1 tbsp onion powder
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • ¾ tsp salt (I use Himalayan salt)
  • ½ tsp ground black pepper
  • ½ tsp chipotle powder
  • 1 cup uncooked long grain rice
  • 1-1/2 cup chicken broth
  • 1 15oz can black beans (rinsed and drained)
  • 2 cups frozen corn kernels (thawed and drained)
  • 1 large 28oz can diced tomatoes ((do not drain))
  • 2 cups grated Monterrey Jack cheese
  • Sour cream
  • Chopped jalapeno peppers
  • Diced ripe avocado
  • Diced tomato
  • Sliced green onions
  • Chopped fresh cilantro

Instruction

  • Preheat the oven to 375°F
  • Heat the olive oil in a large skillet or saute pan set over medium-high heat; once hot, add the chopped onion and jalapeno pepper; cook until softened, fragrant and slightly colored, about 2 minutes.
  • Then, crank up the heat and add the ground beef; cook until the meat is nicely browned, about 7 or 8 minutes.
  • Add the spices as well as the uncooked rice and stir until the rice is completely coated, then add the chicken stock and stir well.
  • Transfer this mixture to a 9" x 13" baking dish and top with the black beans, followed by the corn kernels and canned diced tomatoes. Stir very lightly then cover with foil and bake in the oven for 45 minutes.
  • After that time, remove the foil and sprinkle the cheese over the top, then return the dish to the oven, uncovered, and continue baking for 30 minutes, or until the cheese is nice and golden and bubbly and the rice is cooked all the way through and has absorbed all the liquid.
  • Let the casserole rest for 5 minutes then garnish with a handful of chopped cilantro, diced tomatoes and chopped jalapeno peppers, if desired. .
  • Serve with sour cream and your choice of garnishes.