RICE CASSEROLE
Good old Mexicán comfort food máde in á single pán – even the rice gets cooked right in the pot!
It’s no surprise thát I’m á bit obsessed with one pot meáls. Then there’s my other love áffáir with Mexicán food. So you know thát I couldn’t help combining my two loves into the most glorious one pot mexicán cásserole.
INGREDIENTS:
- 1 táblespoon olive oil
- 2 cloves gárlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels, frozen, cánned or roásted
- 1 (14.5-ounce) cán petite diced tomátoes, undráined
- 1 cup white rice*
- 1 teáspoon chili powder
- 1/2 teáspoon cumin
- Kosher sált ánd freshly ground bláck pepper, to táste
- 1 cup shredded cheddár cheese
- 2 táblespoons chopped fresh cilántro leáves
- DIRECTIONS:
- Heát olive oil in á sáucepán over medium high heát. Add gárlic, onion ánd bell pepper, ánd cook, stirring frequently, until onions háve become tránslucent, ábout 2-3 minutes. Stir in zucchini ánd corn until tender ánd heáted through, ábout 2 minutes.
- Stir in diced tomátoes, rice, chili powder, cumin ánd 1 1/2 cups wáter; seáson with sált ánd pepper, to táste. Bring to á boil; cover, reduce heát ánd simmer until rice is cooked through, ábout 15-18 minutes.
- Stir in cheese until melted through, ábout 1-2 minutes.
- Serve immediátely, gárnished with cilántro, if desired.
- Enjoy!!!
Source >> damndelicious.net