Mexican Rice Casserole: Your New Favorite Weeknight Delight

Mexican Rice Casserole is a comforting and customizable dish perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 6 servings

Course: DINNER

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 tablespoon olive oil Adds richness and helps sauté vegetables; vegetable oil or canola oil can be used as alternatives.
1 medium yellow onion, chopped Provides a savory base flavor; white or red onions can give a different twist.
1 medium green bell pepper, chopped Adds freshness and crunch; feel free to swap for red or yellow bell peppers for extra sweetness.
2 cloves garlic, minced Enhances depth of flavor; garlic powder (1/2 teaspoon) is a quick substitute if fresh garlic isn’t available.
1 14.5 ounce can diced tomatoes, undrained Contributes moisture and tanginess; use about 2 cups of fresh tomatoes if you prefer.
1 10 ounce can diced tomatoes and green chilies, undrained Adds a spicy kick; regular diced tomatoes can be used for a milder taste.
1 15 ounce can black beans, rinsed and drained Provides protein and fiber; switch with pinto or kidney beans for a different texture.
1 15 ounce can corn, drained Offers sweetness and texture; fresh or frozen corn works beautifully too.
1 cup long-grain white rice, uncooked The main structure ingredient for the casserole; substitute with brown rice or quinoa, adjusting cooking times.

For the Flavor

2 cups chicken broth Adds depth to the flavor; using water creates a lighter dish.
1 teaspoon chili powder Provides warmth and spice; adjust to your taste or use taco seasoning for added flavor.
1/2 teaspoon cumin Enhances the Mexican flavor profile; feel free to omit for a milder version.
1/4 teaspoon smoked paprika Introduces a smoky flavor; regular paprika can give a lighter touch.
Salt and pepper to taste Essential for seasoning; adjust according to your preference.

For the Topping

1 cup shredded cheddar cheese Melts beautifully for a comforting topping; Monterey Jack or vegan cheese can also be delicious alternatives.
1/2 cup shredded Monterey Jack cheese Adds creaminess; any melty cheese type can be used for variation.

Equipment

skillet
baking dish
knife
cutting board

Method

Main Instructions

Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Cook the chopped onion and bell pepper until softened, about 5-7 minutes.
Add Garlic: Stir in the minced garlic and cook for an additional minute.
Toast the Rice: Add the uncooked rice to the skillet, stirring with the vegetables for about 2 minutes.
Incorporate Tomatoes and Chilies: Pour in the diced tomatoes and green chilies, mixing well.
Add Beans and Corn: Stir in the rinsed black beans and drained corn.
Season Generously: Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper.
Add the Broth: Pour in the chicken broth (or vegetable broth for a vegetarian option) and bring everything to a boil.
Preheat Oven: While the rice cooks, set your oven to 350°F (175°C).
Prepare Baking Dish: Grease a 9x13 inch baking dish with a little olive oil.
Transfer Mixture: Once the rice is cooked, pour the rice mixture into the prepared baking dish.
Add Cheese: Generously top the rice mixture with shredded cheddar and Monterey Jack cheeses.
Bake: Pop the casserole into the preheated oven and bake for 20-25 minutes.
Rest and Serve: Let the casserole rest for a few minutes after baking.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 750mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 50mgCalcium: 250mgIron: 3mg

Notes

Optional: Top with fresh cilantro or avocado slices for an extra burst of flavor! Leftovers store well in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!