Description
A simple and delicious Dump-and-Bake Mexican Rice Casserole that combines rice, beans, and spices for a quick dinner option.
Ingredients
Scale
- 1 cup uncooked rice
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 2 cups vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large baking dish, combine the uncooked rice, black beans, corn, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Stir well to combine all ingredients.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, stir the casserole, and sprinkle shredded cheese on top.
- Return to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Notes
- Feel free to add cooked chicken or ground beef for extra protein.
- Can be made ahead of time and stored in the refrigerator before baking.
- Adjust spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Dump-and-Bake, Mexican Rice, Casserole, Easy Dinner