Zingy Rice Casserole
Dive into a burst of bold flavors with this Zingy Rice Casserole, a zesty, veggie-packed dish perfect for weeknight dinners or indulgent potlucks. This easy, oven-baked recipe combines fluffy long-grain white rice with a vibrant medley of black beans, diced tomatoes, sweet corn, and a kicky trio of jalapeño, chili powder, and smoked paprika. Infused with fresh lime juice and crowned with melty sharp cheddar cheese, every bite delivers a harmonious blend of spice, tang, and comfort. Ready in just under an hour, this casserole is ideal for feeding a crowd and can be customized with toppings like fresh cilantro for a fresh, herby finish. Whether you're craving a hearty vegetarian meal or looking for a fun new casserole idea, this dish has the perfect zing to elevate your dinner table.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups water
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 large red bell pepper, diced
- 1 small jalapeño, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup canned black beans, drained and rinsed
- 1 15-ounce can canned diced tomatoes, with juice
- 1 cup frozen corn kernels
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a medium saucepan, bring the water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water has been absorbed. Remove from heat and fluff with a fork.
While the rice cooks, heat the butter and olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking for 4-5 minutes until softened.
Add the jalapeño and garlic to the skillet and sauté for another minute until fragrant.
Stir in the black beans, diced tomatoes (with juice), corn, cumin, smoked paprika, chili powder, salt, and black pepper. Allow the mixture to simmer for 5-7 minutes, stirring occasionally, to blend the flavors.
Remove the skillet from the heat and stir in the lime juice. Taste and adjust seasonings if needed.
Combine the cooked rice with the vegetable mixture in a large mixing bowl. Stir well to evenly distribute the ingredients.
Transfer the rice and vegetable mixture into the prepared casserole dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese over the top of the casserole.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool slightly before garnishing with chopped cilantro, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4917 mg | 214% | |
| Total Carbohydrate | 217.4 g | 79% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 36.2 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1955 mg | 150% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2863 mg | 61% | |
*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.
