About
Classic Mexican Rice Casserole is just the best! It has nutty brown rice mixed with hearty beans and vibrant salsa with a blanket of melty and creamy Monterey Jack cheese. Spicy chiles and zesty Mexican seasonings keep things exciting, so this is one dinner that won't put you to sleep! Why mess with success? Classic Mexican Rice Casserole is a classic for a reason!
Ingredients
- For the rice casserole:
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, diced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 red bell pepper, diced
- 1 (4-ounce) can diced green chiles, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels
- 1 (12-ounce) jar salsa
- 1 1/2 cups brown rice, cooked
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup cheddar cheese, shredded
- Optional, for serving:
- fresh cilantro, to taste, chopped
- green onions, to taste, diced
- avocado, to taste, diced
Directions
Step 1 -Preheat the oven to the broil setting.
Step 2 -In a large, ovenproof skillet over medium heat, add the olive oil.
Step 3 -Add the onions to the hot oil and cook, while stirring, until translucent, about 3 minutes.
Step 4 -Add the cumin, the chili powder, the smoked paprika, the salt, and the oregano to the onions and cook, while stirring, until very fragrant, about 2-3 minutes.
Step 5 -Add the red bell peppers and the green chiles to the onions and cook, while stirring, until the peppers and the chiles start to soften, about 2-3 minutes.
Step 6 -Add the beans, the corn, the salsa, and the rice to the onion mixture and stir until well-combined.
Step 7 -Evenly sprinkle the rice mixture with the Monterey Jack cheese and the cheddar cheese.
Step 8 -Broil the rice mixture in the skillet until the cheese is golden and bubbly on top, about 3-4 minutes.
Step 9 -Serve the rice bake topped with the cilantro, the green onions, and the avocado.
