3/4 cup long-grain white rice
1 can (10 oz) diced tomatoes
1/2 cup chicken broth
salt
pepper
1 pound ground beef, lean
1 onion, chopped
1 tablespoon chili powder
2 tablespoons garlic, miinced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 8 oz can tomato sauce
1 can (15oz) black beans, rinsed and drained
1 1/2-2 cups cheese, shredded
1 can (15 oz) corn, drained
3-4 green onions, thinly sliced
cooking spray
Preheat your oven to 350 degrees. Prepare an 8 or 9 inch square baking pan with cooking spray and set aside. Grab a large skillet and place it over medium high heat. Place oil in skillet until it shimmers or a drop of water flicked in it dances. Add uncooked rice and stir continuously until rice is a golden brown color, no more than 5 minutes. Remove rice from skillet and place into your prepared pan. Press into the bottom of the pan so the bottom is covered. Set aside. Using the same skillet add your can of tomatoes, with all of the juice, chicken broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Simmer for a few minutes. Next, pour tomato mixture on top of your rice. As evenly as possible. Set aside. Grab the same skillet you have been using and clean it out. I usually use paper towel to do this. Place skillet over medium to medium high heat. Add beef, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until beef is no longer pink and cooked, somewhere around 5 minutes. Add chili powder, garlic, cumin, and coriander and continue to cook for another couple minutes. Add tomato sauce and stir until combined. Keep mixture over heat for a few more minutes. Gently dump beef mixture on top of rice mixture and spread it all around. As evenly as possible. Next, dump black beans on top of your meat mixture. Sprinkle cheese all around the top of the beans and then the corn. Now you have to take a piece of tinfoil that will cover your pan and spray one side with cooking spray. Lay greased side over top of the pan and seal the tinfoil up around the edges. Place pan on a rimmed baking sheet and bake for between 60 and 70 minutes. You can tell when this casserole is done once the rice is done. I literally lift the tinfoil at a corner after 60 minutes and place a spoon down the side of the casserole, just to taste the rice. You need to make sure the rice is cooked and most of the liquid is absorbed into the rice. Remove from oven and remove the tinfoil. Sprinkle the top with some green onions and let stand for between 10 and 15 minutes before serving.