Mexican Red Beans and Rice

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I like the big bold flavors in Cajun food, but I tend to have more Mexican spices and ingredients stocked in the kitchen. The other night I was doing my best to make a little something out of nothing and came up with this Mexican twist on a Cajun classic.

Mexican Red Beans and Rice
1 lb. ground beef or sausage
1 can kidney or chili beans (drain kidney beans, but not chili)
1/2 small jar salsa
2 t. chili powder
1 t. garlic powder
1 t. cumin
1 t. paprika
1/2 t. onion salt
1/2 t. kosher salt (regular salt is OK, too)
1/4 t. black pepper
1 T. cilantro
1 cup rice
2 cups hot water
3 - 1/4 inch slices of Velveeta cut into very small cubes

Brown meat in large skillet with lid, sprinkling with some salt, pepper, and garlic powder after it begins to brown. Drain when done. Add beans, salsa and spices. Stir to combine well and simmer while rice cooks. Preheat oven to 350.
Bring water and rice to boil. Cover and reduce heat to simmer for 15 minutes. Remove from heat and stir.
Combine meat mixture with rice in large bowl and add cubed Velveeta. Mix well. Put mixture in 13x9x2 casserole coated with cooking spray. Bake for 20 minutes in 350 oven just to melt cheese.
Good served with nacho chips or crackers on the side.

Variations - add 1 can drained whole kernel corn or 1 small can chilies.

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