Mexican Rice Casserole with Beef and Pork

Ingredients

• 1/4 cup olive oil
• green bell pepper, chopped
• red bell pepper, chopped
• onion, chopped
• clove sgarlic, minced
• (4 ounce) can chopped green chilies
• 1/4(4 ounce) can diced jalapeno peppers, or to taste
• 1/2 cup suncooked white rice
• cup schicken broth
• (14.5 ounce) can petite diced tomatoes
• 1/2 teaspoon sSouthwest seasoning
• salt and ground black pepper to taste
• tablespoon fresh lime juice
• pound ground pork
• 1/2 pound ground beef, or more to taste
• 1/2(1 ounce) packettaco seasoning, or to taste
• teaspoon schili powder
• 1/2 teaspoon sground cumin
• (14 ounce) can black beans, drained
• bunch green onions, chopped
• 1/2 small bunch fresh cilantro, chopped, or to taste
• 1/2 cup shredded sharp Cheddar cheese
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a Dutch over over medium high heat.
3. Add green bell pepper, red bell pepper, onion, and garlic; cook and stir until fragrant, about 1 minute.
4. Add green chiles and jalapenos; cook and stir until starting to soften, 3 to 4 minutes.
5. Add rice; cook until coated in oil, about 3 minutes.
6. Add broth, tomatoes, Southwest seasoning, salt, and pepper.
7. Stir well and bring to a boil.
8. Add lime juice and stir well.
9. Cover with lid.
10. Transfer to the preheated oven and bake while you prepare the meat, 10 to 15 minutes.
11. Heat a skillet over medium high heat. Add pork and beef; saute until browned and crumbly, 5 to 7 minutes. Mix in taco seasoning, chili powder, and cumin; season with salt and pepper. Add black beans and stir.
12. Remove rice from the oven and mix in the meat mixture; sprinkle a few tablespoons of water on top. Continue baking until rice is tender yet firm to the bite, 20 to 25 minutes. Mix in green onions and cilantro; top casserole with Cheddar cheese and mozzarella cheese. Return to oven and bake until cheeses melt, about 5 minutes more.