Spicy Rice Bake
Dive into comfort food with a zesty twist and try this Spicy Rice Bake, a satisfying, flavor-packed dish perfect for weeknight dinners or potluck gatherings. Bursting with vibrant ingredients like red bell peppers, black beans, sweet corn, and a hint of jalapeño, this hearty bake gets its smoky, spicy kick from chili powder, cumin, and smoked paprika. Layers of melty cheddar cheese on top add a comforting richness, while a fresh cilantro garnish provides a pop of brightness. With simple prep, one baking dish, and bold Tex-Mex-inspired flavors, this baked rice casserole is an easy, crowd-pleasing meal that brings warmth and spice to your table. Perfect for vegetarians or anyone craving a wholesome, cheesy, and satisfying dinner option!
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 large red bell pepper, diced
- 14.5 ounces canned diced tomatoes, with juices
- 15 ounces black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned (drained)
- 1 medium jalapeño, finely chopped (optional)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded cheddar cheese or Mexican blend cheese
- 0.25 cup fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick cooking spray or a thin layer of olive oil.
In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce the heat to low, cover, and cook for about 15 minutes or until the rice is almost fully cooked. Set aside.
While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, red bell pepper, and jalapeño (if using). Cook for another 3 minutes until the vegetables are fragrant and slightly tender.
Add the canned diced tomatoes (with juices), black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Stir well to combine and let simmer for 5 minutes.
Combine the cooked rice and the skillet mixture, stirring until everything is evenly distributed. Taste and adjust seasoning if necessary.
Pour the rice and vegetable mixture into the prepared baking dish, spreading it out evenly. Top with the shredded cheese, covering the surface completely.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it sit for 5 minutes to set. Garnish with freshly chopped cilantro if desired.
Serve warm and enjoy your Spicy Rice Bake!
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 8.1 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 767 mg | 16% | |
*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.
