Robust Beans & Rice

This robust beans and rice casserole bakes everything together in one dish: browned extra-lean ground beef, pinto beans, uncooked long grain rice, tomato juice, green chilies, and a trio of Southwestern spices (chili powder, cumin, cayenne). The rice cooks right in the casserole, absorbing the tomato juice and meat drippings as it bakes.

Draining and patting the browned beef dry with paper towels before mixing is a smart step that keeps the casserole from turning greasy. You get the flavor of the beef without the excess fat pooling in the dish.

The covered bake traps steam so the rice cooks through, and the stir at 50 minutes redistributes everything for even cooking.

Kitchen Tips

• Don’t skip draining and patting the beef. Even extra-lean ground beef releases enough fat to make the rice greasy if left in.
• Use uncooked long grain rice, not instant. Instant rice turns to mush during the 80-minute bake time.
• Stir at the 50-minute mark to prevent the rice on top from staying dry while the bottom gets soggy.
• Keep the dish covered for the entire baking time. Removing the lid lets steam escape and the rice won’t cook through.

Variations

• Use ground turkey or chicken instead of beef for an even leaner version.
• Swap pinto beans for black beans and add corn for a Tex-Mex twist.
• Top with shredded cheese, sour cream, and sliced jalapeños after baking for a loaded finish.