In a large deep skillet witha lid, heat olive oil over medium high heat. Add the rice and cook for about 10 minutes, stirring constantly. Remove the rice to a bowl and set aside.
To the same skillet, add the onions and peppers and cook. Stir often til soft. Add the ground beef and cook. Add rice, onion and garlic powder, enchilada sauce, broth, tomatotes, and corn to skillet. Stir to mix well. Taste and ajust seasoning.
Turn down the heat to simmer, cover and cook about 15 minutes, stirring occasionally, until all liquid is absorbed and rice is tender. This can also be baked in the oven in a buttered casserole dish with a cover on 350 degrees for 20 minutes. Sprinkle finished dish with cilantro.
Originally Submitted
6/19/2011
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