Ingredients:
• 1 TB spoon vegetable oil
• 3/4 c uncooked rice
• 1 (10 oz) can Diced tomatoes and green chilies
• 1 cup chicken broth
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 lb ground beef
• 1 onion, finely chopped
• 1 bell pepper, finely chopped
• 1 teaspoon chili powder
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 (8 oz) can tomato sauce
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 1/2 cup shredded Monterrey Jack cheese
• 2 cups frozen corn, thawed
Directions:
• Preheat oven to 350 F and grease a 9×13″ baking dish.
• Heat oil in a medium skillet over medium-high heat; add rice and cook, stirring frequently, until light brown, about 5 minutes.
• Transfer rice to greased pan; stir in tomatoes with chilies, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Place beef, onion, bell pepper, 1/2 t salt, and 1/4 t pepper in the skillet and cook over medium heat until beef is cooked through and vegetables have softened.
• Stir chili powder, garlic, cumin, and coriander in to the beef mixture and cook until fragrant, about a minute; stir in tomato sauce and cook until slightly thickened.
• Add beef mixture to pan and spread evenly over rice mixture; layer on beans, cheese, and corn.
• Cover dish tightly with foil and bake for 60 minutes, until liquid is absorbed.
