Mexican Rice Casserole

Bring the flavors of Mexico to your table with this vibrant and satisfying Mexican Rice Casserole, a one-dish wonder that's as easy to prepare as it is delicious. Made with fluffy long-grain rice, hearty black beans, sweet corn, and fire-roasted tomatoes, this casserole is bursting with bold, savory flavors elevated by a blend of chili powder, cumin, and garlic. Bell peppers, onions, and optional jalapeño add a fresh kick, while melty Mexican blend cheese ties everything together for the ultimate comfort food experience. Quick to assemble and perfect for feeding a crowd, this dish bakes to bubbly perfection in just 30 minutes. Serve it as a standalone vegetarian main or pair it with your favorite Mexican-inspired sides for a complete fiesta on your plate.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 cup cooked black beans
• 1 cup canned corn
• 1 can diced tomatoes (fire-roasted preferred)
• 1 cup diced green bell pepper
• 1 cup diced onion
• 1.5 cups shredded Mexican blend cheese
• 0.25 cup chopped fresh cilantro
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 jalapeño (optional, finely diced)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium saucepan, combine the rice, water, and 0.5 teaspoon of salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes, or until rice is cooked and water is absorbed. Set aside.

Step 3

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and jalapeño (if using). Cook for 5-7 minutes, stirring occasionally, until softened.

Step 4

Stir in the chili powder, cumin, garlic powder, remaining salt, and black pepper. Cook for 1 minute to toast the spices.

Step 5

Add the cooked black beans, corn, and diced tomatoes (with juices) to the skillet. Mix well and let simmer for 2-3 minutes.

Step 6

In a large mixing bowl, combine the cooked rice and the vegetable mixture. Stir in half of the shredded Mexican blend cheese and the chopped cilantro.

Step 7

Transfer the mixture to a greased 9x13-inch casserole dish. Spread evenly and top with the remaining shredded cheese.

Step 8

Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbling.

Step 9

Remove from the oven and let it rest for 5 minutes before serving. Garnish with extra cilantro, if desired.

Nutrition Facts

Serving size	2081.1 grams (2081.1g)

Amount per serving	% Daily Value*
Calories	1644

Total Fat 67.40g	86%
Saturated Fat 33.20g	166%
Polyunsaturated Fat 1.30g
Cholesterol 150mg	50%
Sodium 4994mg	217%
Total Carbohydrate 199.60g	73%
Dietary Fiber 36.20g	129%
Total Sugars 31.60g
Protein 70.10g	140%

Vitamin D 0IU	0%
Calcium 1503mg	116%
Iron 15mg	81%
Potassium 2731mg	58%

*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.

Source of Calories

Fat: 36.0%

Protein: 16.6%

Carbs: 47.4%