Mexican Rice Casserole
Bring the flavors of Mexico to your table with this vibrant and satisfying Mexican Rice Casserole, a one-dish wonder that's as easy to prepare as it is delicious. Made with fluffy long-grain rice, hearty black beans, sweet corn, and fire-roasted tomatoes, this casserole is bursting with bold, savory flavors elevated by a blend of chili powder, cumin, and garlic. Bell peppers, onions, and optional jalapeño add a fresh kick, while melty Mexican blend cheese ties everything together for the ultimate comfort food experience. Quick to assemble and perfect for feeding a crowd, this dish bakes to bubbly perfection in just 30 minutes. Serve it as a standalone vegetarian main or pair it with your favorite Mexican-inspired sides for a complete fiesta on your plate.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 cup cooked black beans
- 1 cup canned corn
- 1 can diced tomatoes (fire-roasted preferred)
- 1 cup diced green bell pepper
- 1 cup diced onion
- 1.5 cups shredded Mexican blend cheese
- 0.25 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 jalapeño (optional, finely diced)
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, combine the rice, water, and 0.5 teaspoon of salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes, or until rice is cooked and water is absorbed. Set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and jalapeño (if using). Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the chili powder, cumin, garlic powder, remaining salt, and black pepper. Cook for 1 minute to toast the spices.
Add the cooked black beans, corn, and diced tomatoes (with juices) to the skillet. Mix well and let simmer for 2-3 minutes.
In a large mixing bowl, combine the cooked rice and the vegetable mixture. Stir in half of the shredded Mexican blend cheese and the chopped cilantro.
Transfer the mixture to a greased 9x13-inch casserole dish. Spread evenly and top with the remaining shredded cheese.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with extra cilantro, if desired.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4994 mg | 217% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 31.6 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1503 mg | 116% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2731 mg | 58% | |
*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.
