Ingredients
-
1 teaspoon olive oil
-
1 onion, chopped
-
2 stalks celery, chopped
-
1/2 cup uncooked white rice
-
1 cup chicken or 1 cup beef broth
-
1 (15 ounce) can diced tomatoes, undrained
-
1/2 teaspoon ground cumin
-
1/2 teaspoon ground coriander
-
1 (15 ounce) can pinto beans, rinsed and drained
-
1 (4 ounce) can mild diced green chilies
-
1 (12 ounce) package shredded Mexican blend cheese
-
1 lb hamburger or 1 1/2 cups diced ham
-
1 garlic clove, minced
Instructions
- In a stockpot over medium-high heat, heat the oil.
- Add the onion, celery, and garlic and saute for 4 minute.
- Add the rice and saute for 2 minute.
- Add broth, tomatoes and spices.
- Bring to a boil, cover and lower the heat and cook for 20 minute.
- Pre-heat oven to 350 deg.
- Brown meat and drain.
- Add beans and green chilies to meat and heat.
- Add to rice mixture when done and combine.
- Place all ingredients in a 9 x 13 casserole.
- Sprinkle cheese on top.
- Cook in oven for 20 minute.