Southwestern Rice Casserole
Bursting with bold, zesty flavors, this Southwestern Rice Casserole is the perfect weeknight dinner or crowd-pleasing dish for gatherings. Featuring fluffy white rice simmered in savory broth, a medley of colorful vegetables like bell peppers and corn, and hearty black beans, this casserole is seasoned with smoky cumin, chili powder, and paprika for an irresistible southwestern kick. Topped with bubbly melted cheddar cheese and vibrant chopped cilantro, it’s a comforting, one-dish meal that’s both easy to prepare and packed with wholesome ingredients. Perfect as a vegetarian-friendly option (with vegetable broth) or easily adapted to your preferences, this casserole pairs beautifully with optional garnishes like sour cream or green onions for a truly customizable feast. Ready in just over an hour and serving six, this recipe guarantees flavor, ease, and satisfaction in every bite.
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Recipe Information
Ingredients
- 1 cup uncooked white rice
- 2 cups low-sodium chicken or vegetable broth
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 3 minced garlic cloves
- 1 15-ounce can, drained and rinsed canned black beans
- 1 cup frozen corn
- 1 10-ounce can, undrained diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
- optional sour cream (optional for serving)
- optional sliced green onions (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the rice: In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rice, cover, and reduce heat to low. Simmer for about 15–20 minutes, or until the rice is tender and the liquid is absorbed. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 5–7 minutes, or until softened.
Add the minced garlic to the skillet and cook for an additional 1–2 minutes, stirring frequently, until fragrant.
Stir the black beans, corn, and diced tomatoes with green chilies (along with their juices) into the skillet. Mix well to combine.
Season the mixture with ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir until the spices are evenly distributed.
Grease a 9x13-inch baking dish lightly. Spread the cooked rice evenly across the bottom of the dish.
Spoon the vegetable and bean mixture over the rice and spread it evenly.
Sprinkle the shredded cheddar cheese evenly across the top of the casserole.
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool slightly for 5 minutes.
Garnish with chopped fresh cilantro and sliced green onions, if desired. Serve with sour cream on the side.
Enjoy your Southwestern Rice Casserole!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 6.5 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 708 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.
