Spanish Rice Bake
Experience the comforting flavors of this bold and satisfying Spanish Rice Bake, a one-pan wonder that’s perfect for busy weeknights or casual gatherings. This vibrant dish combines tender, oven-baked long-grain rice with a medley of colorful bell peppers, sweet corn, and hearty black beans, all simmered in a richly spiced tomato broth infused with cumin, smoked paprika, and chili powder. Topped with a golden layer of melted cheddar cheese and finished with a sprinkle of fresh cilantro, this crowd-pleasing casserole is as visually stunning as it is delicious. With simple prep, a seamless transition from stovetop to oven, and an irresistible combination of textures and flavors, this Spanish Rice Bake is a must-try recipe for fans of easy, flavorful meals.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 14.5 ounces canned diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 2 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup frozen corn
- 1 cup black beans, drained and rinsed
- 1.5 cups shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear, then set aside to drain.
In a large oven-safe skillet or sauté pan, heat the olive oil over medium heat.
Add the diced onion and cook, stirring frequently, for 3-4 minutes until softened.
Stir in the minced garlic, red bell pepper, and green bell pepper, cooking for another 3 minutes.
Add the rinsed rice to the skillet and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
Stir in the diced tomatoes (with their juice), tomato paste, chicken or vegetable broth, ground cumin, smoked paprika, chili powder, salt, and black pepper.
Bring the mixture to a gentle simmer, then cover the pan with a lid or foil.
Transfer the pan to the preheated oven and bake for 20 minutes.
Carefully remove the skillet from the oven, and stir in the frozen corn and black beans.
Sprinkle the shredded cheddar cheese evenly over the top of the dish.
Return the skillet to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it sit for 5 minutes before serving.
Garnish with fresh cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 5347 mg | 232% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 39.8 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1489 mg | 115% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3090 mg | 66% | |
*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.
