Mexican Rice

This Mexican rice recipe is made in the oven in one pot. You'll need an enameled cast iron dutch oven (Compare Prices) for this recipe, which uses a unique method of cooking an entire meal in one pot.

The technique is a patented cooking method, trademarked by Elizabeth Yarnell of Glorious One Pot Meals.

Similar to slow cooking, it basically steams everything in one pot. But instead of the flavors melding together like they do in Crockpot meals, this method maintains the separate integrity of each ingredient.

I've changed Yarnell's method a bit in this recipe by removing the cover at the end to allow the cheese to brown.

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients:

• 1 cup converted rice
• 1-1/4 cups water
• 1 14 oz. can diced tomates and green chilies (with the juice)
• 1 cup canned black beans, rinsed and drained
• 1/2 cup corn
• 1 tsp. chili powder
• 1-1/2 cups shredded cheddar cheese

Preparation:

1. Preheat oven to 450 degrees. Spray a 5-quart enameled cast iron dutch oven with a lid (Compare Prices) with cooking spray.


2. Put the rice, water and tomatoes in the dutch oven. Top with black beans, corn and chili powder. Stir, and cover.


3. Bake 25 minutes.


4. Remove cover. Stir. Top with cheese and bake an additional 5-10 minutes until the cheese is browned and all the liquid is absorbed.

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