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Mexican Rice and Black Bean Casserole
Print Recipe
Course Side Dish
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet
  • 8x8 Baking Dish
  • Oven

Ingredients
  

  • 1 cup long-grain white rice
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 2 cups vegetable broth
  • 1 cup shredded Mexican cheese blend
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 375°F and lightly grease an 8x8 baking dish.
  • Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper. Cook for 5 minutes until the vegetables soften.
  • Stir in the cumin and chili powder, then add the rice. Cook for 1 minute to toast the rice lightly.
  • Pour in the black beans, diced tomatoes with green chilies, and vegetable broth. Season with salt and black pepper. Bring the mixture to a simmer and cook for 5 minutes, stirring once.
  • Transfer everything to the prepared baking dish. Cover with foil and bake for 25 minutes.
  • Remove the foil, sprinkle the shredded cheese evenly over the top, and bake uncovered for 10 more minutes until the cheese melts and the rice is tender.

Notes

Let the casserole rest for 5 minutes after baking so the rice absorbs any remaining liquid and slices cleanly for serving. If you need to stretch it for a bigger group, double the recipe in a 9x13 dish and add an extra 10 minutes to the covered bake time. Leftovers reheat well in the microwave with a splash of broth to loosen the texture.
Course: Side Dish
Cuisine: Mexican
Equipment: Large Skillet, 8x8 Baking Dish, Oven