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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.

Step 2

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.

Step 3

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.

Step 4

Add the jalapeño and garlic to the skillet and sauté for another minute until fragrant.

Step 5

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.

Step 6

Remove the skillet from the heat and stir in the lime juice. Taste and adjust seasonings if needed.

Step 7

Combine the cooked rice with the vegetable mixture in a large mixing bowl. Stir well to evenly distribute the ingredients.

Step 8

Transfer the rice and vegetable mixture into the prepared casserole dish. Spread it out evenly.

Step 9

Sprinkle the shredded cheddar cheese over the top of the casserole.

Step 10

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let the casserole cool slightly before garnishing with chopped cilantro, if desired.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	2598.6 grams (2598.6g)

Amount per serving	% Daily Value*
Calories	2219

Total Fat 116.60g	149%
Saturated Fat 64.40g	322%
Polyunsaturated Fat 2.00g
Cholesterol 308mg	103%
Sodium 4917mg	214%
Total Carbohydrate 217.40g	79%
Dietary Fiber 34.50g	123%
Total Sugars 36.20g
Protein 93.90g	188%

Vitamin D 5IU	23%
Calcium 1955mg	150%
Iron 16mg	89%
Potassium 2863mg	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.

Source of Calories

Fat: 45.7%

Protein: 16.4%

Carbs: 37.9%