In Mexican restaurants, almost every meal comes with a pile of tomato-infused rice and a dollop of flavorful beans. They’re often the best part of the meal. The recipe below lets rice and beans take center stage.
The recipe combines rice and beans with flavorful taco-seasoned beef for a delicious meal that can be on the table in about an hour. Some rice and beans casseroles include fajita vegetables — bell peppers and onions — but I prefer the corn, peas, and carrots that usually stud restaurant-style rice. They don’t require any extra cooking time, and they add bright pops of color to the dish.
Pro tip: For a spicier variation, replace the can of diced tomatoes with a comparably sized jar of salsa.