Mexican Yellow Rice Casserole
Transform weeknight dinners with this vibrant and satisfying Mexican Yellow Rice Casserole, a family-friendly dish bursting with bold flavors and wholesome ingredients! Featuring perfectly seasoned long-grain white rice infused with turmeric, cumin, and chili powder, this casserole is loaded with hearty black beans, sweet corn, and fiery diced tomatoes with green chilies for a Tex-Mex-inspired twist. Topped with a bubbly layer of melted Mexican cheese blend, it’s the ultimate comfort food ready in just an hour. Packed with protein, fiber, and color, this one-pan wonder is perfect for busy weeknights or potluck gatherings. Garnish with fresh cilantro for a fragrant finishing touch, and serve it warm for an unforgettable crowd-pleaser! Keywords: Mexican Yellow Rice, rice casserole recipe, Tex-Mex casserole, easy dinner ideas, one-pan meal.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 10-ounce can canned diced tomatoes with green chilies
- 1 cup frozen corn kernels
- 1 15-ounce can, rinsed and drained canned black beans
- 2 cups shredded Mexican cheese blend
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped (optional) cilantro
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with nonstick spray or olive oil.
In a medium-sized pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently.
Add the rice to the pot and sauté for 2 minutes, allowing it to toast slightly. Stir in the turmeric, cumin, chili powder, salt, and black pepper until the rice is evenly coated in the spices.
Pour in the chicken broth and add the drained can of diced tomatoes with green chilies. Bring the mixture to a gentle boil, then reduce the heat, cover, and simmer for 18-20 minutes, or until the rice has absorbed most of the liquid and is tender.
While the rice is cooking, prepare the remaining ingredients. Rinse and drain the black beans, measure out the corn, and shred the cheese, if not pre-shredded.
Once the rice has finished cooking, remove it from the heat and gently fold in the black beans and corn. Transfer the rice mixture into the prepared casserole dish, spreading it out evenly.
Sprinkle the shredded Mexican cheese blend evenly over the top of the rice mixture. Cover the dish with foil.
Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is completely melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 4.7 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 341 mg | 26% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 695 mg | 15% | |
*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.
