Description
Hearty, flavorful, and incredibly easy, this Vegetarian Mexican Rice Casserole is a one-dish wonder loaded with bold spices, veggies, and melted cheese. Whether you’re feeding a family or meal-prepping for the week, this comforting bake delivers big flavor with no meat required.
Ingredients
1 cup long-grain rice (uncooked)
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can black beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes with green chiles (like Rotel)
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 1/2 cups shredded cheddar or Mexican blend cheese
Optional: chopped cilantro, jalapeños, sour cream for topping
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and bell pepper until soft.
Stir in uncooked rice, black beans, corn, diced tomatoes, and all seasonings.
Pour mixture into the baking dish. Add 2 cups of water or vegetable broth and stir to combine.
Cover tightly with foil and bake for 35–40 minutes or until rice is fully cooked.
Remove foil, sprinkle cheese on top, and bake uncovered for another 5–10 minutes until bubbly.
Let rest for 5 minutes, then top with optional garnishes and serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 330
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg