Spanish Vegetable Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
Meat Seasoning:2 Tblsp Cumin2 Tblsp Smoked Paprika1 Tblsp Chili Powder1/2 Tblsp Salt1/2 Tblsp Black Pepper1/2 Tblsp Allspice1/2 Tblsp OreganoOlive Oil Cooking Spray16 oz Extra lean ground beef16 oz Chorizo3 cup Arborio Brown Rice6 cup Chicken stock1 can (25 oz) Black Beans Reduced Sodium 1 can (28oz) fire roasted diced tomatoes1 medium onion diced 5 cloves Garlic minced2 pepper Jalapeno peppers minced - substitute serrano for spicier2 medium Carrots diced2 medium Zucchini diced1/2 Red Bell Pepper diced1/2 Yellow Bell Pepper dicedCassarole Seasoning:3 Tblsp Chili Powder5 Tblsp Cumin3 Tblsp Smoked Paprika5 Tblsp Fresh Thyme1 Tbslp Salt1 Tblsp Black pepper1 Tbslsp AllspiceTopping3 cup, shredded Cheddar Cheese 2 cup Colby and Monterey Jack Cheese shredded
In a large pot sprayed with olive oil cooking spray toast 3 cups of brown rice for 3-5 minutes over medium high heat. Add 6 cups of chicken stock and bring to a bowl. Reduce to simmer and simmer until rice if fully cooked and fluffed.
In a sauce pan sprayed with olive oil cooking pan, cook ground beef and chorizo on medium heat until fully cooked. Turn to low and add meat seasoning (cumin, smoked paprika, chili powder, salt black pepper, allspice and oregano).
In a large bowl combined onion, garlic, beans, tomatoes, peppers, jalapenos, carrots, zucchini and seasoning. Add the cooked and seasoned meat and rice once it has cooled slightly. Stir to incorporate.
Fill 2 large 2.25-2.5 quart cassarole pans with rice mixture and top with shredded cheese. Note: you can also pill freezable containers for later or store containers in fridge for additional meals.
Bake at 325 F for 20-25 minutes until warmed and cheese has melted. Serve warm as a main dish or inside a tortilla as a burrito.
Serving Size: Makes 36 1 cup servings - Enough to fill a burrito!
In a sauce pan sprayed with olive oil cooking pan, cook ground beef and chorizo on medium heat until fully cooked. Turn to low and add meat seasoning (cumin, smoked paprika, chili powder, salt black pepper, allspice and oregano).
In a large bowl combined onion, garlic, beans, tomatoes, peppers, jalapenos, carrots, zucchini and seasoning. Add the cooked and seasoned meat and rice once it has cooled slightly. Stir to incorporate.
Fill 2 large 2.25-2.5 quart cassarole pans with rice mixture and top with shredded cheese. Note: you can also pill freezable containers for later or store containers in fridge for additional meals.
Bake at 325 F for 20-25 minutes until warmed and cheese has melted. Serve warm as a main dish or inside a tortilla as a burrito.
Serving Size: Makes 36 1 cup servings - Enough to fill a burrito!
Nutritional Info Amount Per Serving
- Calories: 206.8
- Total Fat: 12.7 g
- Cholesterol: 38.8 mg
- Sodium: 543.7 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.2 g
- Protein: 12.9 g
Member Reviews