Simple Mexican Rice and Bean Bake
Loaded with bold flavors and vibrant textures, the Simple Mexican Rice and Bean Bake is a one-dish wonder that brings effortless Tex-Mex flair to your dinner table. Perfect for busy weeknights, this hearty recipe combines tender cooked rice, protein-packed black beans, juicy diced tomatoes, and sweet corn—all seasoned with smoky paprika, chili powder, and cumin—for a dish that's as satisfying as it is colorful. Topped with a generous layer of melted Mexican cheese blend and finished with optional fresh cilantro, this bake is oven-to-table in just 30 minutes. Serve it warm with creamy sour cream and buttery avocado for a crowd-pleasing meal that's vegetarian, family-friendly, and bursting with Southwestern flavor. Designed to streamline dinner prep, it's a perfect addition to your rotation of quick and easy casseroles!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups cooked white or brown rice
- 1 15-ounce can canned black beans, rinsed and drained
- 1 15-ounce can canned diced tomatoes
- 1 cup frozen corn, thawed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded Mexican cheese blend
- 0.25 cup fresh cilantro, chopped (optional)
- sour cream (for serving, optional)
- sliced avocado (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the garlic and cook for another 30 seconds, stirring frequently to avoid burning.
In a large mixing bowl, combine the cooked rice, black beans, diced tomatoes (with their juices), thawed corn, chili powder, cumin, smoked paprika, salt, and black pepper. Stir until evenly mixed.
Add the sautéed onions and garlic to the bowl and mix to incorporate.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded Mexican cheese blend over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly for 5 minutes. Garnish with chopped fresh cilantro, if desired.
Serve warm with optional toppings like sour cream and sliced avocado. Enjoy your flavorful Mexican Rice and Bean Bake!
Nutrition Facts
Calories |
3877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 6888 mg | 299% | |
| Total Carbohydrate | 330.5 g | 120% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 33.4 g | ||
| Protein | 176.5 g | 353% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 3905 mg | 300% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3629 mg | 77% | |
*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.
