Vegetarian Mexican Rice Casserole
A heartwarming and flavorful dish that beautifully combines rice, beans, corn, and veggies, topped with gooey cheese—a perfect comfort food for any occasion.
Ingrédients
Main Ingredients
- 2 cups cooked rice Any type of rice works, but brown rice adds extra nutrition.
- 1 can black beans Drained and rinsed.
- 1 cup corn Frozen or canned corn is acceptable.
- 1 cup diced tomatoes Fresh or canned.
- 1 medium bell pepper Chopped.
- 1 medium onion Chopped.
- 2 cloves garlic Minced.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese Your favorite melting cheese.
- to taste salt and pepper Essential for seasoning.
- for garnish fresh cilantro Adds a fresh touch to the final dish.
Instructions
Preparation
- Gather and prep all your ingredients, chop the onion, bell pepper, and mince the garlic.
Mix Ingredients
- In a large mixing bowl, combine the cooked rice, black beans, corn, diced tomatoes, bell pepper, onion, garlic, cumin, chili powder, salt, and pepper. Mix thoroughly.
Transfer to Baking Dish
- Preheat your oven to 350°F (175°C) and transfer the mixture to a greased baking dish, spreading it out evenly.
Add Cheese and Bake
- Sprinkle shredded cheese over the top of the casserole mixture and place it in the preheated oven.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cool and Garnish
- Remove the casserole from the oven and let it cool for a few minutes.
- Garnish with fresh cilantro before serving.
Serve
- Scoop the casserole onto plates and enjoy.
Notes
Store cooled casserole in an airtight container. It lasts up to 4 days in the refrigerator and can be frozen for up to 3 months. Reheat in the microwave or oven.