Mexican Rice Casserole

I was in the mood for a Mexican-inspired, rice-based casserole. This is what I came up with.

Ingredients:
1 lb lean ground beef or ground chicken

2 small onions

3 cloves garlic

2 cups rice

1 box of Campbell's concentrated beef broth

1 can crushed tomatoes

1 Tbsp taco seasoning

1-2 cups black beans (depending if you like a little or a lot)

1-2 cups frozen corn

salt and pepper

Toppings:

sour cream

cilantro

green onions

tomatoes

avocado with lime

salsa or pico de gallo

Directions:

Fry up the ground beef/chicken as per usual. Add finely chopped onion and garlic towards the end of the frying process. Lightly salt.

While waiting for the beef, rinse the rice thoroughly.

Layer a 9x13 pan:

ground beef mixture

rinsed rice (lightly salt it)

pour the beef broth (I used 1 1/2 cups total) over the rice

add the full can of crushed tomatoes

sprinkle black beans and corn on top (lightly salt again)

add any other vegetables you prefer at this point

Cover with parchement. Bake at 350 degrees until rice is done. I needed about 1 hour and 30 minutes.

Remove foil, top with shredded cheese. Broil.

Add toppings to taste.

Notes:

This can be made in a Dutch Oven as a one-pot meal.

Works well divided between two 8" square baking dishes. Bake both, put one in the freezer.