Sunday Dinner:Ok, for dinner tonight, I'm going to experiment a little bit with our dinner.
I recently came across an amazing blog called "For The Love of Cooking" and there is a beautiful picture of a mexican rice casserole that I am anxious to try tonight.
So, I am going to adapt it a little bit using ground turkey instead of ground beef and omitting the sliced tomatoes on top. I'll try to post a picture to let you all know how it came out.
1 1/2 cups of white rice, prepared per instructions
1 tsp of olive oil
1 lb lean ground beef or ground turkey
1/2 sweet yellow onion, diced
3 cloves of garlic, minced
1 tsp paprika
1 tsp chili powder
1 tsp dried cumin
1 tsp garlic powder
1 tsp dried oregano
1/2-1 tsp crushed red pepper flakes
Sea salt and fresh cracked pepper, to taste
1 15 oz can of black beans, drained and rinsed
1 15 oz can of tomato sauce
3-4 tbsp fresh cilantro, chopped (divided)
1-2 cups of shredded cheddar cheese
3-4 tomatoes, sliced thickly
Sour cream (topping)
- Preheat the oven to 350 degrees.
- Prepare rice per instructions. While the rice is cooking heat the olive oil in a large skillet over medium heat.
- Once the skillet is hot, add the ground beef, making sure to break it up into crumbles. Cook the beef for 3-4 minutes then add the diced onion and all of the seasonings.
- Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender.
- Add the minced garlic and cook, stirring constantly for an additional 60 seconds.
- Add the cooked rice, drained and rinsed black beans, tomato sauce and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture.
- Mix the ingredients thoroughly, taste and re-season if needed.
- Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly.
- Place the tomato slices on top of the rice mixture then top with cheddar cheese.
- Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish.
- Bake for 20 minutes then remove the tin foil. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing.
- Top with a dollop of sour cream and the remaining chopped cilantro. Enjoy.