Skillet Cowboy Rice Casserole
Ingredients:
1 lb ground beef
1 small onion, diced
1 bell pepper, diced (any color)
2 cloves garlic, minced
1 cup corn kernels (fresh, canned, or frozen)
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes with green chilies
1 1/2 cups cooked rice (white or brown)
1 cup shredded cheddar cheese
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
Salt and pepper, to taste
2 tbsp olive oil
Fresh cilantro, chopped (for garnish)
Optional toppings: sour cream, jalapeños, sliced avocado
Directions:
Cook the Beef:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
Add the Vegetables:
Add diced onions, bell pepper, and garlic to the skillet. Sauté for 3-4 minutes until the vegetables are softened.
Season the Mixture:
Stir in chili powder, cumin, paprika, salt, and pepper. Cook for an additional minute to allow the spices to bloom.
Add Corn, Beans, and Tomatoes:
Stir in the corn, black beans, and diced tomatoes (with juices). Let the mixture simmer for about 5 minutes to allow the flavors to meld together.
Incorporate the Rice:
Add the cooked rice to the skillet and stir well until everything is evenly combined. Adjust seasoning if needed.
Add the Cheese:
Sprinkle the shredded cheddar cheese on top of the mixture. Cover the skillet with a lid or foil and cook for 3-5 minutes, or until the cheese is melted.
Serve:
Remove from heat and garnish with fresh cilantro. Add optional toppings like sour cream, jalapeños, or avocado slices if desired.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 per serving (approx.) | Servings: 4-6