Wednesday, January 20, 2010

Mexican Rice Casserole

Tonight my sister-in-law and I tweaked this recipe tonight for dinner for the whole family, and it turned out to be an easy, yummy and healthy pantry meal enjoyed by all! We doubled it and our family of 10 (plus Katie who had a little bit) ate almost all of what we made.

2 cups brown rice, uncooked
1 pound ground meat (we used a combination of fresh beef & venison)
1 tablespoon flour
1 tablespoon dried onion flakes
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon Sucanat
1 1/2 teaspoons salt (you can use more or less depending on your taste)

1 8 oz. can tomato sauce
1/2 can each of corn and black beans, drained and rinsed
Shredded cheese

Combine the brown rice with 4 cups of water in a pot. Bring to a boil. Reduce heat and cover, cooking for 40 minutes or until all water is absorbed. Note: if you want to soak the rice before cooking, combine rice, water, and 1 tablespoon of lemon juice and leave out for 7 hours before cooking. Next, brown the meat and flour and seasonings. Add in corn and beans Stir meat mixture into rice, pour into a 9"x13" casserole dish, and top with shredded cheese. Bake at 350* for 10 minutes, or until cheese is melted. Serve with sour cream and salsa, if desired.

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  1. Yummm MJ. I'll have to try this one:) With brown rice it will be really healthy. Thanks.