Traditional Mexican comfort food made in one pan the grain will get cooked in the actual pot!
It’s no real surprise which i’m a little obsessive about one pot meals. There’s my other romance with Mexican food. So you will know I couldn’t help mixing my two loves in to the most glorious one pot mexican casserole.
Besides this get together in one pot however it’s chockfull of fun veggies which you are able to personalize the way you like. However the more veggies, the greater! You may also substitute brown grain to really make it even healthier.
When prepared to serve, to nibble on this away from the pan or perhaps utilize it like a dipping base with tortilla chips. We loved it for both, and also the leftovers taste better still the following day!
One Pot Mexican Grain Casserole
Prep Time: ten minutes
Prepare Time: 25 minutes
Total Time: 35 minutes
Traditional comfort food made in one pan the grain will get cooked in the actual pot!
Ingredients:
- 1 tablespoon essential olive oil
- 2 cloves garlic clove, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels, frozen, canned or roasted
- 1 (14.5-ounce) can petite diced tomato plants, undrained
- 1 cup white-colored grain*
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground pepper, to taste
- 1 cup shredded cheddar cheese
- two tablespoons chopped fresh cilantro leaves
Directions:
- Heat essential olive oil inside a saucepan over medium high temperature. Add garlic clove, onion and bell pepper, and prepare, stirring frequently, until onions have grown to be translucent, a couple of-3 minutes. Stir in zucchini and corn until tender and heated through, a couple of minutes.
- Stir in diced tomato plants, grain, chili powder, cumin and 1 1/2 cups water season with pepper and salt, to taste. Provide a boil cover, reduce heat and simmer until grain is cooked through, about 15-18 minutes.
- Stir in cheese until melted through, about 1-2 minutes.
- Serve immediately, garnished with cilantro, if preferred.
*Brown grain could be substituted but cooking might have to be elevated when needed.
Looks great, but I've got a question: Brown grain needs a considerably longer cooking than white-colored, therefore it appears the vegetables could be way overcooked. Can the grain be cooked individually then added, or perhaps is the starch produced within the cooking process necessary to the finished dish? BTW, enjoy your website, especially asian-influenced recipes.
Yes, Polly, using brown grain will require about 35-40 minutes. You are able to certainly prepare the brown grain individually but the good thing about this dish is this fact is really a one pot meal. With no, the vegetables aren't &"way overcooked&". However I recommend while using techniques that work with your family preferences.
Love easy one pot dishes, particularly with Mexican flavors!
