Ingredients:

  • 3 cups Cooked, Cold Rice (Long Grain)
  • 1 Tbsp Olive Oil or Vegetable Oil
  • 1/4 cup Chicken Stock (low sodium)
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 1 Tbsp Olive Oil
  • 1 lb Ground Beef (85/15 lean)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black Pepper, freshly cracked
  • 2 Tbsp Tomato Paste
  • 5 oz can Canned Diced Tomatoes, undrained
  • 15 oz can Black Beans, rinsed and well-drained
  • 1 cup Sweet Corn (frozen or canned)
  • 1 cup Shredded Monterey Jack Cheese
  • 1 cup Shredded Sharp Cheddar Cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
  2. In a large bowl, lightly toss the cooked, cold rice with the 1/4 cup chicken stock, 1 Tbsp olive oil, and chopped coriander. Set aside.
  3. Heat the skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any excess fat thoroughly.
  4. Reduce the heat to medium. Add the diced onion to the beef and cook until softened, about 5 minutes. Add the minced garlic and tomato paste and cook for 1 minute until fragrant.
  5. Add the chili powder, cumin, oregano, salt, and pepper directly to the beef mixture. Cook for 30 seconds, stirring constantly, to 'bloom' the spices.
  6. Pour in the canned diced tomatoes (with juice). Stir in the rinsed black beans and corn. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavours to marry and the sauce to thicken slightly. Remove from heat.
  7. Spread half of the seasoned rice mixture evenly across the bottom of the prepared casserole dish. Press lightly to form a compact base.
  8. Spoon the entire beef and bean mixture over the rice layer, spreading it evenly to the edges.
  9. Carefully layer the remaining rice mixture over the filling.
  10. Sprinkle the blended Monterey Jack and Cheddar cheese evenly over the top layer of rice.
  11. Bake for 25 to 30 minutes, or until the filling is bubbling hot throughout, and the cheese is melted and golden brown around the edges.
  12. Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the dish to set, ensuring clean scoops.