Print

Veggie Mexican Rice Casserole

  • Author: Kalee
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 16 1x

Scale

Ingredients

  • 2 Tablespoons olive oil
  • 1 medium onion, diced
  • 3 cups brown rice, rinsed
  • 3 cups diced sweet potato (skin on)
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (14 ounce) can tomato sauce
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (10 ounce) can diced tomatoes with green chiles
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 4 1/2 cups low sodium chicken or vegetable broth (more if needed)
  • 2 cups shredded cheddar cheese (optional)
  • 1 cup cilantro, chopped

Instructions

  1. Heat the oil in a large pot over medium heat and saute the onions until softened. Add rice and cook over low heat for a few minutes, stirring frequently to make sure the rice doesn’t burn. Add all the remaining ingredients (except cheese and cilantro), and bring to a boil. Once boiling, reduce the heat and let it simmer for about 40 minutes, until the rice is cooked and the sweet potatoes are tender. Check it every so often while it is simmering and add more liquid if needed. Adjust the seasonings as needed and top with shredded cheese and cilantro and serve!

Notes

*This makes A LOT, so feel free to cut the recipe in half, or freeze the leftovers.

**Adapted from http://www.foodnetwork.com/recipes/ree-drummond/mexican-rice-casserole-recipe.html

Join Our Paleo Community!

Sign up to receive emails of delicious Paleo recipes that will save you time and money.  As a bonus, you'll receive (for FREE!) 5 Paleo Lunches you can make in under 5 minutes!

Check your email to confirm your subscription and get your 5 Paleo Lunches!

Powered byRapidology