If you’re looking for a satisfying, flavorful, and easy-to-make dish that brings the warmth of Mexican cuisine to your dinner table, this Southwest Cheesy Rice and Bean Casserole is perfect for you. Packed with wholesome ingredients like brown rice, black beans, corn, and tomatoes, this dish is not only delicious but also nutritious. The blend of cheddar cheese, chili powder, and cumin adds depth and warmth to every bite. Whether you’re preparing a quick weekday meal or a potluck dish, this casserole is sure to be a crowd-pleaser. Plus, it’s vegetarian, making it a great option for meatless nights.
Now, let’s get cooking!
Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4-6
Ingredients
- 2 cups cooked brown rice
- 1 cup black beans (drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned or fresh)
- ½ cup onion, finely chopped
- ½ cup bell peppers, diced (any color)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- ½ cup salsa (mild, medium, or spicy, based on preference)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- ¼ cup fresh cilantro, chopped (optional, for garnish)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray to prevent sticking.
Step 2: Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and bell peppers, and sauté for 3-4 minutes until they soften. Stir in the black beans, corn, and diced tomatoes and cook for another 2 minutes.
Step 3: Season the Mixture
Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the vegetables. Stir everything together to coat the ingredients in the seasoning. Let the mixture cook for another 2 minutes, allowing the flavors to meld.
Step 4: Assemble the Casserole
In a large mixing bowl, combine the cooked brown rice with the sautéed vegetable mixture. Stir in the salsa and half of the shredded cheese (½ cup). Mix everything until well combined.
Step 5: Bake the Casserole
Transfer the rice mixture into the prepared baking dish. Spread it evenly, then sprinkle the remaining ½ cup of shredded cheese on top.
Step 6: Bake Until Golden
Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is fully melted and bubbling.
Step 7: Garnish and Serve
Remove the casserole from the oven and let it cool for 5 minutes before serving. Sprinkle fresh chopped cilantro on top for a burst of freshness. Serve warm and enjoy!
Serving Suggestions
- With Tortilla Chips: Serve this dish with crispy tortilla chips for extra crunch.
- As a Burrito Filling: Wrap it inside a flour tortilla with sour cream for a hearty burrito.
- With a Side of Avocado: A few slices of avocado or a scoop of guacamole complement the flavors beautifully.
This Southwest Cheesy Rice and Bean Casserole is a simple yet flavorful dish that brings together hearty grains, vibrant vegetables, and melted cheese in a single pan. Whether you’re making it for a busy weeknight dinner or a family gathering, this recipe is guaranteed to be a hit. Plus, it’s budget-friendly, nutritious, and easy to customize based on your preferences.
Give it a try, and don’t forget to share your experience! What’s your favorite way to enjoy this dish?