How To Make Vegetarian Mexican Rice Casserole Recipe
A flavorful rice casserole with Mexican spices and vegetables, perfect for a hearty vegetarian meal.
Serves:
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup vegetable broth
- Salt and pepper, to taste
- 1 cup shredded Mexican cheese blend
- Optional toppings: chopped cilantro, sliced jalapeños, sliced avocado
Instructions
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Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
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Cook rice according to package directions and set aside.
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In a large skillet, heat olive oil over medium heat. Add onion, red and green bell peppers, and garlic and cook until vegetables are tender, about 5-7 minutes.
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Add cumin and smoked paprika and cook for an additional 1-2 minutes.
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Stir in diced tomatoes, black beans, vegetable broth, and cooked rice. Season with salt and pepper to taste.
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Pour mixture into prepared baking dish and sprinkle with shredded cheese.
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Bake for 25-30 minutes until cheese is melted and bubbly.
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Serve hot with optional toppings as desired.
Nutrition
- Calories : 431kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 30mg
- Sodium : 909mg
- Total Carbohydrates : 59g
- Dietary Fiber : 9g
- Sugar : 7g
- Protein : 19g
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