Coronado Rice Casserole
Bursting with bold Tex-Mex flavors, Coronado Rice Casserole is the ultimate comfort food that’s as vibrant as it is hearty. This easy-to-make dish combines fluffy long-grain white rice with a medley of colorful vegetables, protein-packed black beans, zesty diced tomatoes with green chilies, and a warming blend of spices like cumin, chili powder, and smoked paprika. Topped with a generous layer of melted cheddar cheese, this casserole is baked to golden perfection. Perfect for weeknight dinners or a crowd-pleasing potluck dish, it’s ready in just an hour and serves six. Garnish with fresh cilantro for a fragrant finish, and enjoy a satisfying, wholesome meal that’s full of flavor in every bite. Ideal keywords: Tex-Mex casserole, rice casserole, vegetarian dinner, cheesy casserole recipe.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) sweet corn, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium-sized saucepan, bring 2 cups of water to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and fluff with a fork.
In a large skillet over medium heat, melt the butter. Add the diced onion, green bell pepper, and red bell pepper. Sauté for 5 minutes, or until the vegetables are softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the diced tomatoes with green chilies, black beans, and sweet corn. Mix well to combine.
Season the mixture with ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to evenly distribute the spices.
Add the cooked rice to the skillet and mix it thoroughly with the vegetable mixture. Adjust seasoning to taste if needed.
Transfer the rice and vegetable mixture to a greased 9x13-inch baking dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5995 mg | 261% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 47.0 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1961 mg | 151% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3386 mg | 72% | |
*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.
