Helpful for this Recipe: Lodge Cast Iron Dutch Oven
What do you do for Taco Tuesday when you forget to thaw the meat? Improvise by making a mexican brown rice bake on the fly. We’re really making an effort to enjoy brown rice more than we have previously. I have to say that combining it with enchilada sauce and tasty black beans, corn, and tomatoes did the trick! The Rotel also gives this dish the perfect amount of heat.
I definitely recommend added the crushed tortilla chips and cheese on top before you serve this up. Yes, it makes it slightly less healthy…but it’s totally worth it. Isn’t it all about balance and moderation anyway?
Ingredients:
- 5-6 Cups cooked brown rice
- 1 can Enchilada sauce (we used Old El Paso)
- 1/2 – 3/4 Cup chicken broth
- 1 can whole kernel corn, drained
- 1 can low sodium black beans, rinsed and drained
- 1 can Rotel tomatoes & green chiles, drained (Note:They have a new No Salt Added version of Rotel)
- 1 cup shredded cheddar jack cheese
- 1/2 tsp cumin
- 1/2 tsp chili powder
- salt and pepper
Directions:
- Preheat oven to 375 degrees. Spray baking dish with nonstick cooking spray.
- Combine all ingredients in baking dish.
- Give everything a good stir, cover with tin foil or lid (if using a dutch oven), and bake for 25-30 minutes.
- Remove foil or lid. Bake for an additional 5-10 minutes.
Optional: Top rice with a little extra cheese before baking the last 5-10 minutes. Crush tortilla chips on top prior to serving for a little added crunch.
Moore Cookin’ Original Recipe
