Mexican Rice Casserole is a flavorful and hearty dish that combines rice, beans, vegetables, and spices. Here’s a simple recipe for you:
Ingredients:
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, diced (any color you prefer)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded Mexican cheese blend
- Fresh cilantro, chopped (for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cook Rice: In a medium saucepan, combine the rice and broth. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked and liquid is absorbed (about 15-20 minutes).
- Prepare Vegetables: While the rice is cooking, sauté the onion, bell pepper, and garlic in a bit of oil until softened.
- Combine Ingredients: In a large mixing bowl, combine the cooked rice, sautéed vegetables, black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Mix well.
- Assemble Casserole: Transfer the mixture into a greased casserole dish. Spread it evenly.
- Add Cheese: Sprinkle the shredded Mexican cheese blend over the top of the casserole.
- Bake: Bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly, and the casserole is heated through.
- Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro before serving.
This Mexican Rice Casserole is a versatile dish, and you can customize it by adding other ingredients like diced cooked chicken, ground beef, or additional vegetables. Serve it with a dollop of sour cream, guacamole, or salsa for extra flavor.
