Mexican Rice Casserole

My mother always used to make something she called "Spanish Rice." I came up with this recipe  some years ago, when I was thinking of her and tried to recapture that special taste from childhood!

 

 Mexican Rice Casserole

6 servings

Olive oil, drizzled or cooking spray
1 onion, chopped
1/2 green pepper, chopped (red and green peppers if you like it colorful!)
1 clove garlic, minced
1 lb. extra lean ground beef or ground turkey
salt and pepper, to taste
1 t. chili powder
1 pinch cumin
1 c. long grain white rice (uncooked)
2 c. water
16 oz. jar fat free salsa
1 c. frozen corn kernels
1 c. shredded cheddar cheese


Preheat saute pan over low-medium heat and drizzle a little olive oil or spray with cooking spray. Add onion and pepper and cook until softened.  Add the garlic and cook a few minutes more till fragrant.

Add ground meat. Stir it from time to time, browning meat well.

Add salt, pepper, chili powder and cumin. Mix into the meat/vegetables.

Add rice, water and salsa, mixing thoroughly.  Bring to a boil, then add corn. Lower the heat and cover the pan.

Simmer for about 20 minutes, stirring every 5 minutes or so.  Add water as needed, continuing until rice is cooked through and all the liquid is absorbed.

Spoon into a serving dish and sprinkle some of the cheese on top.  Put remaining cheese into a serving dish to pass at the table.

9 WW points or approx 413 calories/serving