Mexican Rice Casserole

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This easy Mexican rice casserole is the perfect weeknight meal to satisfy the entire family. With just 10 minutes of prep, I can throw together a comforting, hearty dish that’s ready to bake. The combination of tender vegetables, melted cheese, and the right spices gives it the authentic Mexican flavor I love.

This is the easiest casserole dish I make any night of the week, and it even works great for meal prepping. It feels warm, satisfying, and super cozy with melted cheese, tender vegetables, and the perfect blend of spices that give it its authentic Mexican flair.

My whole family enjoys this vegetarian Mexican rice casserole. It has become a regular in our house, especially on hectic weeknights when I want something satisfying without spending hours in the kitchen. The cheesy, flavorful layers make it a dish everyone looks forward to.

In addition to being vegetarian, this casserole can easily be made vegan and is naturally gluten-free. It’s a dish that accommodates different dietary needs while still delivering on taste and convenience. The flavors and texture are similar to my Best Vegan Broccoli Casserole and Vegan Enchilada Casserole, making it a great addition to your rotation of easy, plant-based meals.

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🥘 Ingredients

Here’s what I use to make this Mexican rice casserole, from pantry staples to fresh ingredients:

Olive Oil: I use extra virgin olive oil to sauté the vegetables, which really brings out their flavors and makes them tender. 

Red Onion and Garlic: Chopped onion and minced garlic are a must in my Mexican skillet casserole!

Bell Pepper and Corn Kernels: I like adding diced red and yellow bell peppers along with frozen corn for extra flavor, fiber, and texture. 

Black Beans: This is my go-to for adding protein to this easy Mexican rice bake

Taco Seasoning and Jalapeno: I often use a premade taco seasoning to save time and give the dish that classic Tex-Mex flavor, and I add a bit of heat with deseeded, chopped jalapeño peppers.

White Rice: I usually stick with white rice because it has a great texture and soaks up all the seasoning perfectly.

Diced Tomatoes: I use the whole can of diced tomatoes so the rice can absorb the sauce!

Vegetable Broth: I cook it all with vegetable broth instead of water for extra flavor.

Mexican Blend Cheese: I mix in Mexican blend cheese throughout the casserole and sprinkle some on top for a gooey finish.

Substitutions

Oil: I use any high-heat oil I like for sautéing the vegetables.

Veggies: I often add orange or green bell peppers, mushrooms, zucchini, or carrots to the rice and bean casserole.

Beans: I sometimes use pinto beans or refried beans, which are both tasty options.

Spices: I like making my own blend with chili powder, cumin, garlic powder, onion powder, paprika, oregano, and cayenne. 

Rice: Brown rice works if I want more whole grains, though I adjust the baking time since it takes longer to cook. Long-grain basmati rice is another option, and sometimes I use my rice cooker cilantro lime rice for extra flavor.

Tomatoes: I typically use diced tomatoes, but tomato sauce or paste works as well; I just add a bit more liquid if I use paste.

Broth: I usually stick with vegetable broth, but chicken or beef broth works if I don’t need the recipe to be vegetarian or vegan.

🔪 How To Make

Making a Mexican rice casserole is super easy! Here’s how I make this delicious casserole:

Preheat Oven, Saute Onions and Garlic: The first step I take to make this Mexican rice skillet is preheating the oven to 350 degrees Fahrenheit. Then I heat the oil over medium heat in a large skillet and sauté the onion and garlic for 2 to 3 minutes until they become translucent.

Add Ingredients: I remove the skillet from the heat and add everything from the red bell peppers to the vegetable broth, then stir to combine.

Mix In Cheese: I pour the rice mixture into a baking dish and stir in 1/2 cup of cheese.

Bake, Add Cheese Layer: I cover the casserole with aluminum foil and bake it for 50 minutes, then check to make sure the rice is cooked through. Once the rice is soft, I remove the foil, sprinkle on the remaining cheese, and bake for another 10 minutes until the cheese melts.

Serve: I like to serve mine topped with sliced jalapeños, chopped cilantro, a squeeze of lime juice, and a dollop of sour cream.

📖 Variations 

I have found a few simple ways to put a twist on this Mexican rice casserole.

Spicy Rice Bean Casserole: For extra heat, I like to add 1 to 2 teaspoons of dried red pepper flakes or cayenne pepper. I also sometimes top it with my favorite hot sauce or fresh jalapeño peppers when serving.

Mexican Chicken Rice Casserole: Make a cheesy chicken casserole with either shredded chicken or grilled chicken breast slices.

Other Meats: You can add in lean ground beef or ground turkey for additional meat options in this Mexican casserole with rice.

🍽 Serving Suggestions

I love how versatile this baked Mexican rice casserole is because it works just as well as a main dish or a side. When I serve it for dinner, I like to add extra flavor with fresh salsas such as Chipotle corn salsa, salsa verde, or even a pineapple pico de gallo for a sweet and spicy contrast. 

I also use this Mexican beans and rice casserole as a tasty side to go with other Mexican recipes. I love pairing it with Keto enchiladas or vegetarian stuffed poblano peppers. Sometimes I even use the rice mixture as a filling for enchiladas, stuffed peppers, tacos, or burritos.

🧊 Storage Directions

Refrigeration: I store leftover Mexican skillet rice in the fridge in an airtight container for up to 3 to 4 days.

Freezing: I put leftover rice in a freezer-safe container and store it for up to 1 month. I make sure to thaw it before reheating.

Reheating: I reheat the casserole in an oven-safe dish at 325 degrees Fahrenheit for about 15 to 20 minutes, depending on the portion. I also sometimes heat individual servings in a skillet.

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