One-Pot Mexican Rice Casserole

theslowroasteditalian.com

Audrius Sapola

1 pound lean ground beef

1 ½ teaspoons kosher salt, divided

2 teaspoons New Mexico chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon fresh ground black pepper

1 (15 ounce) can low-sodium black beans, rinsed and drained

1 (14.5 ounce) can fire roasted tomatoes with garlic

1 (15.25 ounce) can niblet corn, rinsed and drained (or 1 cup frozen corn)

1 (4 ounce) can fire roasted diced jalapenos

1 cup jasmine rice

2 cups water

8 ounces Colby jack cheese, shredded

optional garnish: fresh cilantro, chopped

Directions at theslowroasteditalian.com

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