Baked Rice Mexicana
Transform your weeknight dinners with the vibrant and hearty flavors of Baked Rice Mexicana! This one-dish recipe combines perfectly cooked long-grain white rice with a medley of sautéed onions, garlic, bell peppers, black beans, and sweet corn, all simmered in a seasoned tomato base enhanced by chili powder, cumin, and paprika. Topped with a generous layer of bubbly, golden Mexican blend cheese and garnished with fresh cilantro and zesty lime wedges, this Tex-Mex-inspired casserole is a crowd-pleasing favorite. Easy to prepare and bake in under an hour, this recipe is perfect for feeding a hungry family or meal prepping for the week. Whether served as a standalone dish or paired with warm tortillas and avocado slices, this baked Mexican rice is a flavorful, satisfying comfort food you’ll turn to over and over again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cans of diced tomatoes (14.5 oz each)
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 lime wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the water to a boil. Add the rice and stir. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the red and green bell peppers and cook for 5 minutes until the vegetables are slightly softened.
Add the diced tomatoes (with their juices), black beans, and corn to the skillet. Stir to combine.
Season the mixture with chili powder, cumin, paprika, salt, and pepper. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the cooked rice with the vegetable mixture. Mix well to ensure everything is evenly distributed.
Transfer the rice mixture to a greased 9x13-inch baking dish. Spread it out evenly.
Sprinkle the shredded Mexican blend cheese evenly over the top of the rice.
Place the baking dish in the preheated oven and bake for 25 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool slightly. Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5355 mg | 233% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 53.3 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1856 mg | 143% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3084 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
