Cajun-Mexican Rice Casserole
I know what your're thinking.
Cajun and Mexican?
Caj-Mex? Mexicaj? Ahhh I crack myself up.
Anyway, stupid jokes aside, this dinner is stupid simple and actually really tasty. PLUS, it only takes one pot to make. Any dinner that creates less dishes to wash is a win in my book!
This dish came to me on kind of a whim when I was trying to throw something quick together for lunch and had some leftover rice and andouille. I figured I'd make a mock jambalaya, but I didn't have the "holy trinity" on hand (that's onions, bell peppers, and celery, if you're not familiar with Cajun cooking).
I did have beans and corn on hand, however, so I thought, what the hell? Maybe it will taste good, and if it doesn't, then I'm only out a couple bucks' worth of groceries.
Turns out it was a success! The way that I originally made this was like a fried rice, where I used the pre-cooked rice and just mixed in all of the additional ingredients in a pan. You could certainly do it that way, but I think it tastes better to let everything stew for awhile.
The parsley and green onions do a perfect job of giving the dish a bit of freshness and extra flavor, but if you're feeling reeeaaallll skanky, you could throw some grated cheddar or pepper jack cheese on there (just sayin').
So, the next time you need a quick dinner that will please everyone in the family, throw this on the stove! It's such a simple weeknight recipe, it's sure to become a go-to. Here's the deets:
Cajun-Mexican Rice Casserole
1 1/2 c. uncooked white rice
15 oz. package Andouille sausage, halved lengthwise and thinly sliced crosswise
1 small onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, finely diced
3 c. water
15 oz. can crushed tomatoes
1 tsp. paprika
2 tsp. chili powder
1 tsp. thyme
1/4 tsp. cayenne
1 tsp. cumin
1/2 to 1 tsp. Lawry's Seasoned Salt
1/2 tsp. black pepper
15 oz can black beans, drained and rinsed
1 c. frozen corn
2 tbsp. olive oil
Green Onions, thinly sliced (for serving)
Parsley, finely minced (for serving)
- Heat olive oil in a large saucepan or dutch oven over medium-low. Cook, stirring frequently, until starting to become translucent, about 5 minutes. Add the Andouille, garlic and bell pepper, and cook for about 5 minutes more. Meanwhile, mix the spices together in a small bowl.
- Add the rice and spice mix to the pot and stir for about 30 seconds to toast. Add the water and crushed tomatoes and stir to combine, being sure to scrape the bottom of the pan for any yummy brown bits. Turn the heat to high and bring to a boil.
- Once the pot is boiling, reduce the heat to low/medium-low and simmer for about 25 minutes.
- Remove the lid and add beans and corn to the pot. Stir to combine. Replace lid and continue to cook for 5 additional minutes.
- Serve, topped with parsley and green onions to taste.
That's it! So easy, and a kid-friendly recipe as well! Let me know how yours goes! Also, tell me what's your go-to dish when you need a quick and easy dinner!