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
- Combine beef, bell pepper and onion in a large skillet and brown.
- 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.
- Drain grease from beef mixture and combine with beans and corn.
- Add tomatoes and seasoning. Stir until combined.
- Pour in cooked rice and blend.
- Move to a 9-by-13-inch casserole dish and top with cheese.
- 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?
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!