Get out your cast iron skillet! This creation turned out way better than I had anticipated! I loved it! And it’ll be a recipe I use often.
I am trying to incorporate more veggies in my diet. This dish is definitely the way to do it, I just love the combination of the spices and sauce with the veggies and rice. And the topping of cheese is just an added benefit.
And its versatile so you can pretty much change the veggies and spices to your liking and serving size. You can’t really mess this up. Unless you burn it. And that would be a tragedy!
This is perfect for those days or nights that you are just too darn tired to cook but you really need something healthy and filling. It comes together quickly so I would suggest you have everything on the counter and ready to go.
If you do not have a cast iron skillet, you can still make this recipe you but you won’t be able to pop it in the oven for the final step. Unless you have a skillet that you can wrap the handle so it doesn’t melt. I have never tried that so I am of no help!
In a cast iron skillet, coat pan with enough olive oil to sauté your veggies. Dice a half of green bell pepper, half of a yellow bell pepper, and a small onion. Toss into the pan, season with a little salt and pepper, sauté until tender. Add in either frozen corn or corn freshly cut off the cobb. Grilled corn is even better.
Here is where the variety comes in, you can use any veggie that you want. Just make sure you start with the veggies that take longer to cook and end with your softer veggies. Make sense?
When the veggies are cooked, I added my beans. I used canned, small white beans. Stir well to heat. Again, you could use whatever bean you prefer.
I then grabbed my jar of sliced banana peppers and chopped a few of them up and tossed them into the pan. You decide if you want them and how much heat you want. You can use jalapenos, green chillis, or whatever you want for the heat.
Toss in cooked brown rice and your spices. I used cumin, paprika, red pepper flakes, chili powder, and fresh thyme from my garden.
Stir until heated through. Add red enchilada sauce. Stir gently until heated and the ingredients are blended well. Turn off the heat and top with your favorite cheese, I use shredded Monterey Jack. Pepper Jack would be good too. Or cheddar. Well, probably most any cheese would work.
Broil in your oven until the cheese is bubbly.
Top with chopped parsley, sour cream, guacamole, more cheese, nacho chips and a good bottle of Shiraz.
Here’s the recipe:
Mexican Skillet Dinner
1/2 each of a green and yellow bell pepper, seeded, and diced
1 small onion, chopped and diced
1 cup corn, can be frozen, or grilled on the cob and cut off
1/2 T finely chopped banana peppers
3/4 to 1 cup cooked white beans, rinsed and drained
1 cup cooked brown rice
1-1/2 cup red enchilada sauce
Sale, pepper, season to taste
1/2 tsp each of cumin, paprika, chili powder, and season to taste
Dash or two of red pepper flakes
a sprig or two of fresh thyme, remove leaves from stems
About 2 cups of shredded cheese, I prefer Monterey Jack
Assorted toppings to serve: salsa, sour cream, guacamole, nachos, etc.
- Heat olive oil over a medium heat in a cast iron skillet, use enough oil to coat the skillet you are using..
- Saute peppers and onions until tender. Salt and pepper to taste. You can also start adding some of your spices, I prefer to season each layer of food that I add.
- Add corn to sauté a little, especially if you’re using frozen.
- Add the beans, banana peppers and rice along with the rest of the spices. Taste and adjust the spices to your taste. Stir until ingredients are heated, just a few minutes.
- Reduce heat, stir in enchilada sauce to coat and heat through. Turn heat off.
- Cover top with as much shredded cheese as you like.
- Place skillet under the broiler until cheese is bubbly. Don’t walk away.!
- Ladle each serving into a bowl, top with desired toppings.
I hope you love this dish as much as I do! Live well friends!