Mexican Rice Bowl

This is one of my FAVORITE recipes! Have I said that before? I’m sure I have but I REALLY mean it lol! The perfect combination of cilantro, lime juice, black beans and corn and you’re in heaven. This recipe is perfect as a meal topped with a fresh salsa and you are instantly transported to HEAVEN. Take a peek!

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Ingredients:

  • 1½ C long-grain white rice, uncooked*
  • 1 small onion, chopped
  • 1 package smoked mexican turkey or chicken sausage, cut diagonally
  • 1 Tbsp extra virgin olive oil
  • 14 oz chicken broth or stock
  • 1¼ C water
  • 1 can black beans, rinsed and drained
  • 1 C. whole kernel corn, frozen or fresh
  • 2 Tbsp fresh cilantro leaves, chopped
  • Kosher salt, to taste
  • Crack pepper, to taste

Directions:

  1. Preheat the oven to 375 degrees.
  2. In a large mixing bowl, combine long-grain rice, onion,sausage, and extra virgin olive oil ensuring the rice is completely coated.
  3. Place the chicken broth and water in a medium-sized pot and bring to a boil.
  4. Place the rice mixture into a casserole dish or Dutch oven.
  5. Pour the broth mixture into the casserole or Dutch oven and place a cover over the container.
  6. Bake for 30 minutes.
  7. After 30 minutes, stir in the black beans, corn, and cilantro.
  8. Cover and bake an additional 15-20 minutes or until all of the liquid is absorbed.
  9. Remove the casserole from the oven.
  10. Top the completed dish with fresh salsa to garnish.

*long-grain rice works BEST for this dish to avoid excessive gumminess.

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