Mexican Rice and Bean Casserole
Dive into the hearty, flavor-packed goodness of this Mexican Rice and Bean Casserole, a one-dish wonder that’s as easy to prepare as it is satisfying. Bursting with vibrant ingredients like black beans, diced tomatoes, sweet corn, and green bell peppers, this casserole is perfectly seasoned with chili powder, cumin, and paprika for a zesty kick. Topped with melted cheddar cheese and optional fresh cilantro, every bite offers a comforting, cheesy finish. With just 15 minutes of prep time and ideal for busy weeknights or potluck gatherings, this vegetarian casserole is a crowd-pleaser that serves up six generous portions. Healthful, flavorful, and easy to prepare, this dish makes the perfect addition to your weeknight dinner rotation.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 cups Cooked white or brown rice
- 1 15-ounce can Black beans, drained and rinsed
- 1 14.5-ounce can Diced tomatoes, with their juices
- 1 cup Corn kernels, frozen or canned (drained)
- 1 medium Chopped green bell pepper
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened. Stir in the minced garlic and cook for an additional minute.
Add the cooked rice, black beans, diced tomatoes (with their juices), corn, and chopped green bell pepper to the skillet. Stir to combine.
Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Mix well to evenly distribute the seasonings.
Transfer the rice and bean mixture to the prepared baking dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with fresh chopped cilantro, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 5.4 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 557 mg | 12% | |
*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.
