Simple Mexican Rice and Bean Bake

Nutriscore Rating: 72/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 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

9 steps

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil.

2. 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.

3. Add the garlic and cook for another 30 seconds, stirring frequently to avoid burning.

4. 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.

5. Add the sautéed onions and garlic to the bowl and mix to incorporate.

6. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded Mexican cheese blend over the top.

7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

8. Remove from the oven and let it cool slightly for 5 minutes. Garnish with chopped fresh cilantro, if desired.

9. Serve warm with optional toppings like sour cream and sliced avocado. Enjoy your flavorful Mexican Rice and Bean Bake!

Nutrition Facts

1 serving (360.2g)

Calories		463
% Daily Value*
Total Fat		20.5 g	26%
	Saturated Fat	8.6 g	43%
	Polyunsaturated Fat	0.7 g
Cholesterol		37 mg	12%
Sodium		800 mg	35%
Total Carbohydrate		53.3 g	19%
	Dietary Fiber	7.9 g	28%
	Total Sugars	5.8 g
Protein		17.3 g	35%
Vitamin D		0.2 mcg	1%
Calcium		346 mg	27%
Iron		2.5 mg	14%
Potassium		577 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.

Source of Calories

Fat: 1102 cal (39.5%%)

Protein: 413 cal (14.8%%)

Carbs: 1276 cal (45.7%%)