Mexican Rice Casserole
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.
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
- My #1 Secret Tip for this recipe is to always test the rice before taking it out of the oven. After about 50 minutes, I check to make sure the rice is fully cooked and tender. If it is still a little firm, I cover the dish with foil and cook it for another 10 minutes so the rice softens and finishes cooking.
- Allow Cool Time: I let my black bean and rice casserole sit for about 5 minutes before serving it with my favorite Mexican toppings and sides.
- One-Pot Casserole: I make this a one-pot Mexican rice casserole by sautéing the veggies in a cast-iron skillet, then transferring it straight to the oven. It makes clean-up easy and takes minimal effort.
- Check liquid level: I make sure there is enough liquid before baking so the rice cooks properly. Dry rice will stay firm.
- Cover if needed: I keep an eye on the top while it bakes. If it browns too quickly, I cover it to protect the surface.
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