Grammy’s Mexican Casserole

Grammy’s Mexican Casserole

• 1 1/2 cups white rice

• 1 can pinto beans (drained)

• 1 onion chopped

• 1 tomato chopped

• 2 tablespoons butter

• 1-2 teaspoons salt

• 3/4 cup frozen veggies

• 1 can Rotel

• 1 3/4 cups chicken broth

• 3 tablespoons favorite spicy salsa (I use La Victoria Hot Salsa)

• 2 teaspoons In Emily’s Kitchen Fiesta Blend

• 1/2 cup shredded Monterey Jack cheese

• 1 cup shredded cheddar cheese

Toppings:

• Lime juice

• Sour cream

• Green onions

1. First turn on your oven to 350º.

2. In a dutch oven, melt your butter on medium heat. Add the onion and sauté on medium heat for 5 minutes. Season with 1-2 teaspoons of salt.

3. Add in the tomatoes and rice. Toast the rice for 4-5 minutes with the onions and tomatoes on medium heat.

4. Then add in the Fiesta Blend, beans, frozen veggies, Rotel, salsa and chicken broth. Stir together and then add in 1/2 cup of jack and 1/2 cup of cheddar cheese. Stir together.

5. Cover the pot with the lid and put it the oven for 40 minutes.

6. After 40 minutes, top with the remaining cheese and put it back in the oven for 5 minutes without the lid.

The cheese should be perfectly melted! Top with your favorite toppings and enjoy!

With love + salt, Emily