I’m always up for some good food, especially when it comes to Cajun flavor, ingredients easily found in the pantry, and some good hearty beef. So when I saw this recipe on the Texas Farm Bureau page, I knew I had to share it.

Quick Food Facts:

  • The onions in this recipe are referred to as  “1015″ onions, do you know the story behind their name? In Texas, the optimal planting date is Oct. 15—hence, “1015.”
  • Most of the corn grown in Texas is for livestock feed, but they have sweet corn too. A single corn seed produces a plant that yields about 800 kernels per ear.
  • This particular rice is grown in Texas. In fact, Texas is the No. 5 rice-producing state in the U.S. (based on a five-year average) and produces 1 billion pounds per year.

You’re gonna need:

2 cups Texmati rice, uncooked
3-3/4 cups water
1 lb. 80% lean ground beef
1 lb. 90% lean ground beef
1 green bell pepper, chopped
1 “1015″ sweet onion, chopped
2 cups frozen sweet corn
1 can (15 oz.) black beans, drained
2 cans (14-1/2 oz.) diced tomatoes, 1 drained
garlic salt
1-1/2 tsp. salt
1 tsp. ground cumin
2 tbsp. chili powder
2 cups Colby Jack cheese, grated

Preparation

  1. Combine beef, bell pepper and onion in a large skillet and brown.
  2. Pour rice and water into a medium-sized pot and bring to a boil. Once boiling, reduce heat and cover. Allow rice to simmer for approximately 20 minutes.
  3. Drain grease from beef mixture and combine with beans and corn.
  4. Add tomatoes and seasoning. Stir until combined.
  5. Pour in cooked rice and blend.
  6. Move to a 9-by-13-inch casserole dish and top with cheese.
  7. Bake at 375 degrees for around 20 minutes or until heated through.

This recipe makes 8-10 servings, so I roughly split it in half for 2-3 Ryan-sized portions. Kick back and enjoy. I know it’s from Texas, but I associate jambalaya with Cajun. Maybe I can find a good gumbo for next week. Anyone have one to share?

Be sure to check out the Texas Table Top page for more great recipes like this.

Oh and just the other night I figured out the perfect side dish! My stuffed jalapenos featured in a previous post, only this time with beef bacon!

Published by Ryan Goodman

Ryan Goodman works in grassroots advocacy as a communications consultant with beef cattle farmers and ranchers across the United States. He is a proud alumnus of Oklahoma State University, with studies focusing on cattle reproduction and nutrition. Ryan's experience in the beef industry range from family farms and ranches in several states to large feedlots and non-profit policy organizations. Ryan is an avid trail and ultrarunner, proudly showing how beef can be an important part of a healthy diet and active lifestyle. Find Ryan on social media as @BeefRunner.