Toss in one small sliced onion and add salt and pepper to taste.
*One teaspoon of garlic powder and two teaspoons of taco seasoning
white long-grain rice, measuring one cup
Beef broth, 1.5 cups Can of corn, 15 ounces (drained)
eight fluid ounces Basil Pesto Sauce
Chop 1 cup of cheese; 1/2 cup of salsa
Mexican Rice Casserole in 30 Minutes or Less
In a large skillet, brown the ground beef and onion over medium-high heat, seasoning with salt and pepper to taste. Continue cooking until the meat is fully cooked, no longer pink. Get rid of the oil if you have to.
Put the pan back on the burner after you’ve sprinkled the steak with taco seasoning and garlic powder.
Coat the corn with the salsa, rice with the stock, and tomato sauce just before serving.
Bring all of the ingredients to a boil. Cover and simmer the rice for 18–20 minutes, or until it becomes mushy.
After topping with cheese, return the pan cover. Give it a few minutes to dissolve.
