Mexican Style Brown Rice Casserole
Transform your weeknight dinners with this irresistibly flavorful Mexican Style Brown Rice Casserole, a wholesome, easy-to-make dish packed with vibrant Tex-Mex ingredients. Featuring tender brown rice simmered in vegetable broth, hearty black beans, sweet corn, and the zesty kick of diced tomatoes with green chilies, this baked casserole is seasoned to perfection with cumin, chili powder, and smoked paprika. A melty layer of Mexican cheese blend creates the ultimate gooey topping, while fresh cilantro adds a bright finishing touch. Ideal for busy nights, this one-dish meal is not only satisfying but also vegetarian-friendly, offering a healthy spin on classic comfort food. Perfect for feeding the family or meal prepping for the week, this casserole is sure to become a new household favorite!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 1 10-ounce can diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded Mexican cheese blend
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the brown rice under cold water to remove excess starch. In a medium saucepan, combine 1 cup of brown rice and 2 cups of vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 35-40 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the peppers begin to soften.
Stir in the black beans, frozen corn, and the can of diced tomatoes with green chilies (including the liquid). Add the ground cumin, chili powder, paprika, salt, and black pepper. Mix well and let the mixture simmer for 5 minutes.
Once the rice is cooked, add it to the skillet with the vegetable and bean mixture. Stir to combine evenly.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly and press gently to pack it in.
Sprinkle the shredded Mexican cheese blend evenly over the top of the casserole.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh chopped cilantro if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 4434 mg | 193% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 30.0 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2069 mg | 159% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3327 mg | 71% | |
*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.
