¼ teaspoon (1 ml) olive oil
1 pound (450 g) lean ground beef
1 tablespoon (6 g) chili powder
1 tablespoon (6 g) cumin
½ teaspoon (0.5 g) oregano
1½ teaspoons (10 g) salt
½ teaspoon (1 g) black pepper
2 cloves garlic, minced
1 cup (150 g) frozen mixed vegetables (corn, peas, carrots)
1½ cups (200 g) long-grain rice
2 cups (480 ml) chicken broth
1 14-ounce (400 g) can diced tomatoes
1 4-ounce (115 g) can diced green chilies
3 green onions, thinly sliced
1 16-ounce (450 g) can pinto beans, rinsed and drained
2 cups (200 g) shredded Monterey Jack cheese, divided
3 tablespoons (3 g) chopped cilantro, divided
Oil a 2-quart baking dish. Heat oven to 375 degrees Fahrenheit.
In a large skillet, cook the beef over medium heat until all pink is gone. Add everything from chili powder to garlic and cook 1 additional minute.
Stir in vegetables, rice, broth, tomatoes, chilies, green onion, beans, ½ cup of cheese and 2 tablespoons cilantro. Pour into prepared baking dish and cover tightly with foil.
Bake for 1 hour. Remove foil, top with remaining 1½ cups cheese and bake another 20 minutes, until all liquid is absorbed and top is bubbling.
Top with remaining 1 tablespoon cilantro and serve.