Spicy Mexican Cheesy Rice Casserole
Get ready to spice up your dinner routine with this tantalizing Spicy Mexican Cheesy Rice Casserole! Brimming with bold flavors from fiery diced jalapeños, smoky paprika, and robust chili powder, this comforting casserole combines fluffy long-grain white rice, hearty black beans, sweet corn, and diced tomatoes with green chilies for a vibrant taste explosion. Melt-in-your-mouth layers of Mexican blend cheese tie everything together, creating a bubbly, golden topping that’s impossible to resist. Perfectly seasoned and baked to perfection, this easy-to-make dish is ideal for family dinners, potlucks, or any occasion that calls for a crowd-pleasing recipe. Finish it off with optional garnishes like creamy sour cream, sliced avocado, or a sprinkle of fresh cilantro for added flair. Quick to prep, easy to customize, and packed with Mexican-inspired flavors, this casserole is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, finely diced (remove seeds for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 can diced tomatoes with green chilies (e.g., Rotel)
- 2 cups shredded Mexican blend cheese
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream (optional, for garnish)
- 1 sliced avocado or guacamole (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice, reduce the heat to low, cover, and let simmer for 15-18 minutes until the rice is tender and the water has been absorbed. Fluff the rice with a fork and set aside.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and diced jalapeño, cooking for another minute until fragrant.
Add the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to coat the onion and jalapeño in the spices.
Mix in the black beans, corn, and diced tomatoes with green chilies (including the juices). Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
In a large mixing bowl, combine the cooked rice with the skillet mixture. Stir in 1.5 cups of shredded Mexican blend cheese and the chopped cilantro. Mix until evenly distributed.
Transfer the rice mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining 0.5 cup of cheese over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with sour cream, sliced avocado, or additional chopped cilantro, if desired.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 5915 mg | 257% | |
| Total Carbohydrate | 184.9 g | 67% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 24.0 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1997 mg | 154% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2456 mg | 52% | |
*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.
