Mexican Rice Casserole
This Mexican rice casserole is the perfect weeknight meal to satisfy the entire family! You only need 10 minutes of prep time to make this comforting, hearty dish, making it a win for flavor and convenience.
Servings: 8
Calories: 288kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 1 red onion finely diced
- 3 clove garlic minced
- ½ red bell pepper diced
- ½ yellow bell pepper diced
- 1 cup frozen corn kernels
- 14 oz can black beans washed and drained
- 1 jalapeno pepper deseeded and chopped
- 3 tbsp taco seasoning
- 1 cup uncooked white rice
- 14 oz canned diced tomatoes
- 1½ cups vegetable broth
- 2 cups grated Mexican cheese blend
Instructions
- Preheat the oven to 350 degrees F / 180 C.
- Heat the oil over a medium heat, sauté the onion and garlic for 2-3 minutes.
- Remove from the heat and add all ingredients from red bell peppers to vegetable broth. Stir to combine.
- Pour the rice mixture into a baking dish and stir through ½ cup of cheese.
- Cover with foil and bake for 50 minutes. Test to ensure the rice has cooked through.
- When the rice is soft remove the foil, top with remaining cheese and continue to bake for another 10 minutes.
- Serve topped with sliced jalapeno peppers, chopped cilantro, a squeeze of lime juice and a dollop of sour cream.
Notes
- Saute the onion and garlic until translucent, this should take approximately 2-3 minutes.
- For extra heat add 1-2 tsp dried red pepper flakes when ading the bell peppers to the mixture
- Test the rice to make sure it is cooked through, if after 50 minutes the rice is still a little firm cover with foil and cook for another 10 minutes.
- Use vegan cheese to make this recipe vegan friendly.
- Store leftover Mexican rice in the fridge in an airtight container for up to 5 days.
- Allow the Mexican rice casserole to sit for 5 minutes before serving with your favorite Mexican toppings and sides.
Nutrition
Calories: 288kcal | Carbohydrates: 37g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 686mg | Potassium: 399mg | Fiber: 5g | Sugar: 4g