Description
This Easy, Cheesy Mexican Rice Casserole is a flavorful, meatless main course combining tender rice, black beans, corn, and rich salsa, all topped with melted Mexican-blend cheese and fresh garnishes. Perfect for a comforting, simple-to-make dinner that bakes in one dish.
Ingredients
For the Casserole
- 1 cup uncooked long-grain white rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (16-ounce) jar salsa, any flavor
- 2 cups chicken broth or vegetable broth
- 2 tablespoons store-bought taco seasoning
- 1 cup shredded Mexican-blend cheese
- 3 sliced green onions, white parts only
- 1 cup shredded Mexican-blend cheese (for topping)
Serving Suggestions (All Optional)
- 3 sliced green onions, green parts only
- Chopped fresh cilantro
- Sliced or diced avocado
- Sour cream
Instructions
- Preheat oven: Preheat your oven to 375° Fahrenheit to prepare for baking the casserole.
- Combine ingredients: In a casserole dish, add 1 cup uncooked long-grain white rice, 1 can (15-ounce) black beans (drained and rinsed), 1 cup frozen corn kernels, 1 jar (16-ounce) salsa of any flavor, 2 cups chicken or vegetable broth, 2 tablespoons taco seasoning, 1 cup shredded Mexican-blend cheese, and the white parts of 3 sliced green onions. Stir well to fully combine all ingredients evenly.
- Cover and bake: Cover the casserole dish tightly with aluminum foil to trap steam and moisture. Place the covered dish in the preheated oven and bake for 50 minutes.
- Check and continue baking: Remove the dish from the oven and uncover it to test the rice for doneness. If rice is still crunchy, recover the dish with foil and continue baking, checking every 5 minutes until rice is tender with no crunch.
- Add cheese topping and bake: Once rice is tender, remove the foil and sprinkle the remaining 1 cup shredded Mexican-blend cheese evenly over the top of the casserole. Return the dish to the oven, uncovered, and bake for an additional 10 minutes or until the cheese melts completely.
- Rest the casserole: Remove the casserole from the oven and let it rest uncovered for 10 minutes to allow flavors to meld and the casserole to set.
- Garnish and serve: After resting, garnish the casserole with the green parts of 3 sliced green onions, chopped fresh cilantro, sliced or diced avocado, and/or sour cream as desired. Serve warm and enjoy your hearty, cheesy Mexican rice casserole.
Notes
- You can use either chicken broth or vegetable broth depending on your preference or dietary needs.
- Adjust the amount of taco seasoning to taste if you prefer milder or spicier flavors.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- To make this dish vegan, use vegetable broth and vegan cheese substitutes.
- Feel free to add other vegetables such as diced bell peppers or jalapeños for extra flavor and texture.
