Skillet Mexican Brown Rice Casserole

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407 CALORIES 71g CARBS 8g FAT 18g PROTEIN
10
Freestyle™ SmartPoints™ New!
(10 Old SmartPoints™)
(10 PointsPlus®)

One dish meals are just the best. Since I can be a disaster in the kitchen when it comes to using way more dishes than necessary, scaling back to making everything in one dish is a welcome reprieve from the mountain of dishes I normally stare at when I am finished cooking. Knowing that, when I saw this recipe from Cookie Monster Cooking, I couldn't wait to try it. Hearty brown rice, bell peppers, diced tomatoes, corn, and some Mexican spices come together for a delicious and satisfying dish.

One important note about the recipe, make sure to pay attention to what kind of rice you are using and adjust accordingly. I used uncooked, raw brown rice from the bulk bins which takes about 4 cups of broth per 1 cup of rice and cooks in 30-40 minutes. If you use a quick rice, you will need less broth and it will cook more quickly. Some other rice may take longer. Just adjust based on the cooking instructions included with the rice package.

The Recipe
Skillet Mexican Brown Rice Casserole

Skillet Mexican Brown Rice Casserole

PREP TIME: 5 Min
COOK TIME: 45 Min
TOTAL TIME: 50 Min
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Ingredients

US METRICS
  • 1 tbsp. olive oil
  • 1 cup red onion, chopped
  • 1 U green pepper, chopped
  • 1 U red pepper, chopped
  • 1 U jalapeno, seeded and diced
  • 1 cup frozen corn
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1/2 tsp. chili powder
  • 1/2 tsp. oregano
  • 1/2 tsp. salt
  • 1 tbsp. tomato paste
  • 1 cup brown rice
  • 14 oz. canned fire roasted diced tomatoes
  • 1 cup canned black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup reduced fat shredded cheddar cheese
  • 1/4 cup cilantro, chopped

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Instructions

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1

Heat a skillet over medium heat. Add in the olive oil. Once hot, add the onion and cook for 2-3 minutes. Add the peppers, jalapeno, corn, cumin, paprika, chili powder, oregano, and salt. Let cook for about 5 minutes or until vegetables are tender.

2

Stir in the tomato paste and brown rice. Stir and cook for 1 minute. Add the tomatoes, black beans, and vegetable broth. Bring to a boil and stir. Cover and turn heat down to a simmer. Cook for 30-40 minutes until rice is fully cooked.

3

Open the cover and sprinkle cheese on top. Cover for 1-2 minutes until cheese melts. Top with cilantro.

Nutritional Facts
Serving Size: 2 cups
Amount Per Serving
Calories 407
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
11%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 7mg
2%
Sodium 1939mg
84%
Total Carbohydrate 71g
23%
Dietary Fiber 10g
43%
Sugars 10g
Protein 18g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

For a quicker meal, use quick cooking brown rice and reduce the amount of vegetable broth by half or according to package directions. Also since there are many different types of rice available, consider adjusting the amount of liquid and cooking time to match the instructions included with the rice.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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