Easy Seven Layer Rice Casserole
Elevate your weeknight dinner game with this Easy Seven Layer Rice Casserole—a colorful, hearty dish that’s as satisfying as it is simple to make! Packed with layers of partially cooked rice, savory black beans, juicy diced tomatoes, sweet corn, fresh green bell peppers, briny black olives, and melty cheddar or Mexican blend cheese, this casserole delivers bold Tex-Mex-inspired flavors in every bite. Seasoned with aromatic spices like cumin, chili powder, and garlic, it’s a one-pan wonder that comes together in just 15 minutes of prep time. Perfect as a main course or a flavorful side, it’s customizable with optional garnishes like fresh cilantro and zesty lime wedges. Baked to golden, bubbly perfection in under an hour, this crowd-pleaser is destined to become a family favorite.
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Recipe Information
Ingredients
- 1 cup Uncooked white or brown rice
- 2 cups Chicken or vegetable broth
- 1 15-ounce can Canned black beans (rinsed and drained)
- 1 15-ounce can Canned diced tomatoes (with liquid)
- 1 cup Frozen corn (thawed)
- 1 Green bell pepper (diced)
- 0.5 cup Sliced black olives
- 2 cups Shredded cheddar or Mexican blend cheese
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro (optional garnish)
- 2 Lime wedges (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or oil.
In a medium saucepan, combine the uncooked rice and chicken or vegetable broth. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is partially cooked. Remove from heat and set aside.
In a small bowl, mix together the ground cumin, chili powder, garlic powder, salt, and black pepper.
Spread the partially cooked rice evenly across the bottom of the prepared baking dish as the first layer.
Layer the black beans evenly over the rice as the second layer.
Pour the canned diced tomatoes (including their liquid) over the beans as the third layer. Spread gently to cover.
Add the thawed corn evenly on top of the tomatoes as the fourth layer.
Distribute the diced green bell pepper across the casserole as the fifth layer.
Sprinkle the sliced black olives evenly over the bell pepper layer to form the sixth layer.
Sprinkle the shredded cheddar or Mexican blend cheese generously over the top to create the seventh and final layer.
Sprinkle the spice mixture evenly over the entire casserole for added flavor.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbling and the casserole is heated through.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh cilantro, if desired, and serve with lime wedges for a zesty kick.
Scoop and serve warm. Enjoy this easy and delicious seven-layer rice casserole as a main dish or side!
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.9 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 317 mg | 24% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 418 mg | 9% | |
*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.
