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Mexican Rice Casserole

Mouthwatering Mexican Rice Casserole for Cozy Nights

This Mexican Rice Casserole is a comforting dish that brings together rice, proteins, and cheese in one satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon olive oil Can be substituted with vegetable or canola oil.
  • 1 medium yellow onion, chopped Consider using white or red onions.
  • 1 medium green bell pepper, chopped Swap for red or yellow bell peppers for sweetness.
  • 2 cloves garlic, minced 1/2 teaspoon garlic powder can work in a pinch.
For the Casserole
  • 1 14.5 oz can diced tomatoes, undrained Fresh tomatoes can be used (about 2 cups).
  • 1 10 oz can diced tomatoes and green chilies, undrained Use regular diced tomatoes for milder flavor.
  • 1 15 oz can black beans, rinsed and drained Substitute with pinto or kidney beans if desired.
  • 1 15 oz can corn, drained Feel free to substitute with fresh or frozen corn.
  • 1 cup long-grain white rice, uncooked Substitute with brown rice or quinoa.
  • 2 cups chicken broth Opt for water for a lighter dish.
For the Seasoning
  • 1 teaspoon chili powder Adjust to taste or use taco seasoning.
  • 1/2 teaspoon cumin Can be omitted for a milder dish.
  • 1/4 teaspoon smoked paprika Regular paprika can be used as a substitute.
  • Salt and pepper to taste Adjust according to personal preference.
For the Topping
  • 1 cup shredded cheddar cheese Substitute with any creamy melting cheese.
  • 1/2 cup shredded Monterey Jack cheese You can also use alternative melting cheeses.

Equipment

  • large skillet
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and green bell pepper, cooking until soft and fragrant, about 5 to 7 minutes.
  2. Stir in 2 cloves of minced garlic into the skillet, cooking for an additional minute.
  3. Add 1 cup of uncooked long-grain white rice to the skillet. Stir for about 2 minutes, allowing it to lightly toast.
  4. Pour in a 14.5 oz can of diced tomatoes and a 10 oz can of diced tomatoes with green chilies. Stir thoroughly and let it simmer for 2-3 minutes.
  5. Add a 15 oz can of rinsed black beans and a 15 oz can of drained corn to the skillet. Stir well.
  6. Sprinkle in 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of smoked paprika, along with salt and pepper to taste. Mix well.
  7. Pour in 2 cups of chicken broth, bringing the mixture to a boil. Reduce heat to low, cover the skillet, and simmer for about 15 minutes.
  8. Preheat the oven to 350°F (175°C).
  9. Grease a 9x13 inch baking dish with olive oil.
  10. Carefully pour the rice and bean mixture into the prepared baking dish, spreading it evenly.
  11. Top with 1 cup of shredded cheddar and 1/2 cup of shredded Monterey Jack cheese.
  12. Bake for 20 to 25 minutes until the cheese is melted and bubbly.
  13. Let the casserole rest for a few minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 15IUVitamin C: 40mgCalcium: 20mgIron: 10mg

Notes

Add fresh cilantro or avocado slices for garnish. Leftovers can be stored in an airtight container for up to 3 days.

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