One Skillet Mexican Rice Casserole
One Skillet Mexican Rice Casserole is an easy option for dinner with almost zero clean up. It’s gluten-free and can easily be made vegan too!
Have I told you guys how much I love Mexican food?
If you couldn’t tell by now, it’s my jam.
In fact, some of my favorite recipes on this site are inspired by delicious Mexican flavah:
- Sweet Potato Black Bean Enchiladas
- Butternut Squash Enchilada Casserole
- Spaghetti Squash Burrito Bowls
- Zucchini Burrito Boats
- Black Bean Pecan Tacos
- Vegan Chili Cheese Nachos
- Tofu Fajita Kebabs
- Avocado Lime Soup
Just to name a few. ;)
Alright, so let’s take a look at how easy this casserole is to make. You start by cooking the onion with the spices over medium heat which creates a base that’s packed with flavor.
Then you stir in the diced bell pepper and green chilies. I used canned green chilies but you can use fresh jalapenos if you prefer. Just make sure to remove the seeds if you don’t want it to be spicy.
After those cook with the onion and spices for a few minutes, you add the rinsed beans, corn, brown rice and salsa. I used a roasted yellow chili salsa from Trader Joes but you can use whatever brand you like or even enchilada sauce, if you want.
Once that’s all stirred together, you top it with shredded cheese, pop it in the oven and broil until it’s golden brown and bubbly and smelling delicious. Then dinner is served.
I hope you enjoy this meal as much as we do! If you decide to make it please let me know how it turned out in the comments below. Your feedback is always greatly appreciated!
One Skillet Mexican Rice Casserole
Yield: 5 servings
Prep Time: 10
Cook Time: 15
Total Time: 25
- 1 small red onion, diced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 red bell pepper, cored and diced
- 1 (4 ounce) can diced green chilies, drained (or 1 jalapeno, diced)
- 1 cup corn kernels, fresh or frozen and defrosted
- 1 (15 ounce) can black beans, drained and rinsed
- 12 ounces salsa or enchilada sauce
- 1 and 1/2 cups cooked brown rice
- 1/2 cup shredded Monterey Jack cheese*
- 1/4 cup shredded cheddar cheese*
- serving suggestions: fresh cilantro, diced green onions, avocado
- Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat. Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together. Continue to cook for another 2-3 minutes.
- Next add the red pepper and the green chilies and stir together. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice. Stir everything until well-combined.
- Turn the oven to broil then top the mixture in the skillet with the shredded cheese. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top. Serve warm with diced green onions, cilantro, and/or avocado.
*To make it vegan, skip the broiling step and drizzle it with this Nacho Cashew Cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Nutrition Facts are for 1 serving or 1/5 of recipe
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Ohhhhhh momma this looks amazing! All that mexican flavor…only one skillet required…I could definitely see this being a staple for my belly. I’ll have to try out Planet rice! I didn’t know I could get rice that’s already sprouted, so this is great news!
Yum yum yum! This looks glorious! That sprouted rice seems very cool. I didn’t know that existed but I’ve def heard of the benefits of sprouting grains, so it’s something I’ll look out for!
One skillet meal recipes are treasured in my home – especially when they have all those spices in them!! I cannot wait to give this a try!
Oh my gosh, YES! I picked up a bunch of these ingredients over the weekend, not sure what I wanted to do with them. Well, now I know. One pot meals are my absolute favorite and this looks perfect!
This is so up my alley, Sarah! I could definitely see myself making this at the end of a busy day – it’s healthy, flavorful, and so quick to make. I bet some sliced avocado would be delicious on top, too!
We make this a one dish meal by adding chopped cooked chicken or ground turkey….soooo good!
You love Mexican food?! Get out. This looks amazing and I love that the rice is sprouted–makes my life just a little bit easier.
This looks so bombtastic!
It’s like you made this for me! Mexican is my favourite cuisine of all time, and recipes that only require one pan are my saving graces since I’m super lazy when it comes to cooking for just me. Pinned and drooled :D
Looks great Sarah, I look forward to making it this week ( with my special spin) as usual!!
Thanks Sara! I’m sure your version will be even better! :)
I’m all about the Mexican food too! And all in one skillet? Even better!
Man, if we lived closer we would be having Mexican night like every single night of the week! This Mexican rice looks so delicious and cheesy! I’ve never used sprouted rice before, I will have to keep an eye out for it!
I would love that, Izzy! I told Traci we should all get together for a Mexican fiesta and she can bring the margaritas! :)
Mexican and one skillet? I’m there… just ask Izzy!! Ha! We should seriously have a Mexican fiesta! This looks fabulous and I love how quick and easy it is, Sarah! That rice, too… I’ll be on the lookout. Thank you for this my dear!
I wish we could all have a Mexican fiesta together! You bring the margaritas!! :)
Wait – I’ll bring the margaritas!! :D This looks delicious. I love your note that you wanted to use your vegan cheese but it wasn’t photogenic..! Haha yes, the struggles of making food for the internet.
YES! We need to meet for margs very soon!!
MMM I could eat Mexican good every day! Yummy!
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I just made it and the whole familly loved it. Thanks!
Yay! Thank you so much for the feedback, Gabi! :)
Is it 1 and 1/2 cups of rice, cooked (measured before cooking)–or 1 and 1/2 cups of cooked rice (measured after cooking)?
It is and 1/2 cups cooked, measured after cooking. :)
Thank you for your reply! I put 1 and 1/2 cups of unsprouted, uncooked long grain brown rice into my rice cooker this evening–along with 3 cups of water–and let it cook while I was preparing the other ingredients. Our toaster oven isn’t large enough to accommodate our skillet, so I just let the cheese sit on top of everything while the stove was on its lowest setting–and it eventually melted.
What a delicious, fantastic recipe! Even my extremely picky, 21-year-old son had a second helping!
Thank you, again, for your reply–and thank you for sharing this recipe!
I’m so happy to hear that, Lisa! Thank you for letting me know! :)
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I’m going to try this tomorrow! Question: if I use the vegan queso do I just add it to the casserole at the end and then broil it? Thanks!
Hi Daykin! Yes, you would just pour on top at the end. I didn’t broil it, I just made sure the vegan queso was warm before I added it to the casserole. I hope you enjoy it! :)
Hi Sarah I which I could find the planet rice in a store
$24.00 for 1 bag at amazon is a litt too much
Hi Inga! I’m not sure what link you are looking at but I just found a 6-pack for $33.00 which comes out to around $5.50 for 22 ounces. Definitely not the cheapest option for rice but still better than $24 per bag! :)
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I love the receipe but all the adds on your page make it hard to scroll an I keep getting interrupted by the stupid adds. Not a pleasant experience.
I’m sorry to hear that, Donna. I really appreciate your feedback. Unfortunately the ads are a necessary evil for me to have the means to work on developing recipes, maintain and improve the site.
When I use my site on my phone, I notice that if you give it a few seconds to load before scrolling, it will work properly. I apologize for the inconvenience and I hope that I am able to move away from them as my traffic grows!
My daughter really hates black beans and hubby is not all that find of them csn I just substitute pinto beans instead?
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Ummmmm…..there’s a NATIONAL RICE MONTH??????? As an obsessed lover of rice I CANNOT believe I did not know this!! How have I lived all these years without this little nugget of information???? ME!!! Who’s friends know of my obsession and accommodate me accordingly….because the alternative…..well let’s not get into that. OK so fer shur I’ll be trying this recipe from one rice lover to another and THANK YOU FOR DROPPING THOSE LITTLE LINES…..NATIONAL RICE MONTH!!!!
I’m happy to hear you’re also a rice fan, Jackie! lol! :)
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Amazing and easy recipe! My boyfriend LOVED this! I added chicken seasoned with fiesta seasoning and served it with guacamole and tortilla chips! Loved the one pot clean-up
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the hashtag: #GlutenFreeFave – Can’t afford sprouted rice, but I bet this will be great with plain old cheap (free) commodity rice. Plan to try it tonight. Thank you for sharing.
Made this last night and it was AWESOME. So delicious and so easy!! Made heaps so I have tons for lunches for the week :) Just a suggestion: add to the steps to cook the rice as step #1. I started with step 1 and realized on the ingredient list much later that it said “COOKED rice” lol! made for a much longer cooking time!
Oh no! Sorry about that, Jade! I usually use Trader Joe’s organic brown rice from the freezer section for this recipe because all you have to do is microwave it for 3 minutes. That helps keep the overall cooking time at 30 minutes. I’m glad you enjoyed it though. Thank you for the feedback! :)
This is the best! My entire family loves it and that is rare that we all like the same thing. My girls ask me to make this about once a week! The only change I made was adding chicken and used regular brown rice, other than that everything is spot on! Thank you for sharing!!
I’m so happy you and your family enjoy this recipe, Lynn! Thank you for letting me know. :)
Hi, is there any way to freeze this?
Than you :)
Hi Alexandra! I haven’t tried freezing it but I think it would work as long as you did so before baking it in the oven. Let me know if you give it a try!
This looks great. Can’t wait to try it. Do you know if this recipe freezes well. Trying to plan ahead.
Hi Sofia! I haven’t tried freezing it but I think it would hold up fine as long as you froze it before you broiled the cheese. Let me know if you give a try!
This was great and super easy! Reminds me of the lean cuisine rice and beans dish, but fresh and healthy! Love how versatile it is- throw in whatever you like! We ate it along with and on fish tacos. Everyone loved it :))
I made this for my ultra picky eaters tonight and it was a HUGE success!! Thanks so much for sharing!
I’m so happy to hear that! Thanks Taylor!
Made this today and it was really good. I cooked a pound of mild sausage and added that to it, was really good. My husband really liked it. I will make it again.
Hi Jacqueline! Thanks for the comment. I’m really glad you and your husband enjoyed the recipe. I hope you’ll consider trying it without the sausage next time. It’s much healthier that way!
Made it tonight and baked it in the oven at 350 .Put half of it in a greased 11×13 and sprinkled 3/4 cup cheese then put the remainder of the rice mixture on top and finished it with another 1/2 cup cheese. Baked it for 30 min to firm up and get cheesy. Warmed up burrito flour tortillas and put the baked rice in and rolled them up. Fed 15 people. Top with any goodies you wish. YUM
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Made cilantro lime rice yesterday and used the leftovers in your skillet recipe. My broiler doesn’t work so I just put it in a 350 degree oven until it was bubbly. SOooo good . Thank you. I needed a hot and easy dinner. Delish!
I love the idea to use cilantro lime rice. Sounds so good! Thanks Pam!
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So delicious! My children loved it too. We left out the olive oil and put cheese on just one side for those who don’t like it. We used the Trader Joe’s salsa that was mentioned. Perfect!
I’m so glad it was a hit! Thank you!
If I’m baking this dish at what temperature and how long?
You only have to broil it in the oven for a few minutes so that the cheese melts. So it’s just the broil setting on your oven, not bake. I hope that helps!
We also left out the 1/2 t. salt since the salsa gave it enough salt for us. We used around 3-4 cups cooked short grain brown rice. That seemed to be the right amount for 12 oz of salsa for us. Thanks so much!
This was delicious. I had to substitute almost everything – the supermarkets around my place (in Germany) have neither black beans nor shredded cheddar or monterey jack cheese and most definitely no sprouted rice and my boyfriend didn’t want onions in his food – but in the end, it still turned out so well!! We both loved it and I’m gonna make it again sometime :) I made a tahini and mint yoghurt sauce to eat with this.
I’m happy to hear it worked out, even with the substitutions. Thanks Ruth!
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Great as written. Next time I’ll probably add a grated zucchini, which is what I usually do to add additional veg to a recipe.
Thanks William! I love the idea to add zucchini. Sounds delicious!
Salsa and enchilada sauce are not interchangeable.
Hi Mari- why do you say that? Did you try it with both?
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Made this tonight. Easy, fast, delicious. Will definitely make again!
My favorite vegan recipe to date! Thanks for sharing
That makes me so happy to heart! Thanks Nikki!
This went over well with chicken in it for dinner. I also made it as a side for a party and everyone lover it. The only thing I changed was I used a package of knorr steak fajita rice instead of the white rice.
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I decided to change to the vegetarian lifestyle after supporting my friend with MS, and for myself of course! This was my first cooked meal and glad I found it on Pinterest! I will not be vegan at this point, so I was happy to top with sour cream! I also threw in some Yves fake burger as my body seeks substance by habit. Other than cooking rice in the cooker beforehand, the recipe was a success! Thank you so much!! Meal one done and printed! @Trevorboller
I’m so glad you liked it, Trevor! Thank you for the comment!
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We don’t typically eat vegetarian meals, so my children freaked out a little bit when I told them we were going to start eating vegetarian at least three times a week. Turns out everyone loved it was hoping for seconds.
Success! Thanks for sharing that with me, Jaime! :)
Absolutely delicious and a great quick meal. Bummer no leftovers, thats how good it was!
Where outside of Sacramento do you live??? I saw Northern California in a different post (I have been on your page for probably 5 hours today, lol). I cannot wait to try all these recipes. They look so amazing!! (We live in Lincoln and I keep thinking, I can’t believe she might be so close). Super excited to try everything!!
Hey Andie! I’m so happy you like what you see. :)
I used to live in Livermore but we moved to Georgia almost a year ago for my husband’s work. I miss NorCal so much! Thanks for saying hi!
Hello Sarah! I made this casserole tonight and LOVED it. Lots of great flavours and a little goes a long way. At the last minute, I realized I had a pound of ultra lean ground beef in the fridge that had been defrosted so I quickly browned it and added it to the skillet and stirred it in. It was delicious and I will make it again. I also love that it takes no time at all to make.
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This dish was delicious. My husband and toddler both loved it. We will definitely make it again. I used it with the cashew cheese recipe. Can’t wait to try more recipes from this site.
I’m so glad the recipe was a hit, Ashley! Thank you for your review!
Excellent recipe,very delicious. I used Daiya cheese to make it vegan. Also used leftover cooked black beans.
I will definitely make this again.
Wow! Is all I have to say
I made this last week and making it again tonight. So easy and quick to make and super deeelicious
I made this dish and absolutely loved it. I substituted a couple of things but the flavor was amazing. I’m trying to cut meat out of our diet as much as possible. Such a quick dinner to make after work. Thank you for sharing this recipe. I’ll definitely try it again.
I’m so happy you enjoyed it! Thank you for your comment, Mia. :)
Can this be made a day ahead?
Sure! You could make it a day in advance if you waited to add the cheese. Then just add the cheese on top and bake when you’re ready to eat! :)
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We really loved this casserole. Made it vegan. Tweaked it some:
– added 8 white mushrooms chopped
– subbed tomato sauce with taco seasoning mixed in for the salsa for less acidity
– mixed in less of the rice to keep sharp Mexi taste
– didn’t love the cashew cream – may try to make a tofu cheese (v) sauce next time
– put blobs of Tofuti cream cheese about half a container on top – melted nicely in oven and made it taste rich
– would try a layer of cornmeal mush on top next time before the topping and leave out rice
Delicious! I have a lot of these things regularly on hand, so it was nice to find this recipe.
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I have never heard of sprouted rice before, and doubt I will find it in my little place, here in Norway!
Will it be ok to use Basmati rice instead?
Basmati wouldn’t be my first choice but I think it will work.
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Tried this tonight. Subbed white rice and a partial can of chipotle peppers, because that’s what I had. Fantastic! Everybody at home liked it. I think smoked paprika really adds to it. Thanks much!
This dish looks appetizing but lacks in flavor. I used a squeeze of lime and some vinegary hot sauce to “brighten” the flavor.
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Today will be my third time to make this recipe. It’s easy and very tasty. Love it!
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I used basmati rice as
I didn’t have the sprouted brown rice. Added a few garlic cloves. The salsa I used was spicy. Absolutely delicious! 5 star for sure. Thank you for the recipe.
I made this when my family came home this weekend. Everyone loved it! I made 2 changes (1) I changed the chili’s to a can of Rotel Tomatoes for a milder heat and (2) I added lean ground beef. I think next time I may change the beef to sausage. It was a big hit!
This was great!! I used Rotel with lime and cilantro and veganized the topping courtesy of Follow Your Heart cheddar and mozzarella. Wow!
Awesome! Thanks for the review!
WONDERFUL recipe, and so easy! I made this for my family of 3 adults with regular brown rice I cooked in the rice cooker first, used 2 fresh jalapeno peppers instead of the green chilies, and PACE moderate chunky salsa. I put a dollop of sour cream on my helping which cooled some of the spiciness. I would say it was moderately spicy (NOT mild) the way I made it. This disappeared so fast, I didn’t even have any leftovers to take with me for dinner at work that night! We will definitely be making this again only next time I’ll double the recipe.
I made this vegan for my non-vegan husband and he LOVED!! It! .. I quote “you need to start making this more often” .. makes me so happy! Great recipe!
I made this as a side tonight, served with cheese enchiladas, and my family loved it! They actually suggested that I skip the enchiladas snd just serve the rice. It was fabulous and will become a favorite for years to come. Thank you!
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This rice dish was DELICIOUS! And so simple to make! Im going to save this recipe and make it as often as possible, I loved it. Thank you so much.
Can you use Cauliflower rice instead? And if so would there need to be any other changes to the recipe?
Yes you can use cauliflower rice! You shouldn’t have to make any changes.
I made the recipe tonight. My whole famcily really liked it. I was looking for some vegitarian recipes I will definitely be making this one again. I used cauliflower rice instead of the brown rice and pinto beans instead of black beans since I didn’t have either on hand. Thank you for sharing this recipe.
Really loved this dish – enjoyed it with grilled chorizo and a bottle of Shiraz.
Only changes – 2tablespoons of olive oil, double the cheese – used an 11” brazier – and chose a medium salsa.
Will make this again and often!
One recipe easily enough for 4 but more likely 6.
Thank you for sharing this recipe. A very satisfying and quick meal!
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I have this in the broiler now and it smells great! Thanks for the great one dish recipe!
I thought this was delicious! We had it as a side dish with carne asada. I even ate this for breakfast this morning. Thanks for sharing!
Made a few tweaks: added old cheddar as well as monterary jack, added in ground beef and a clove of garlic between the onion and veggies step, the juice of half a lime and transferred everything into a casserole dish and broiled the cheese as I didn’t have a skillet to bake in the oven. Topped it with garlic greens, green onion, lime wedge and avocado. Have dinner and lunch for days!!
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This looks great but I’m serving a big crowd what would be a good side dish for this?
Maybe chips and guacamole?
I made this the other day for my new YouTube cooking channel (So Healthy A Kid Can Cook It) and for my taste testers, aka my family. It has been a hit with everyone! I am so excited that I found your site and can’t wait to try your other recipes.
I have used this recipe a few times as a base for an instant pot recipe. I put in the rice uncooked and add vegetable broth and I also add diced zucchini. After cooking in the IP, I scoop it onto tortillas and add cheese, sour cream and guacamole for a killer burrito. This is one of my family’s favorite. Thank you for the recipe!
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This was so delicious. My family couldn’t stop eating it. Thank you.
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So yummy! Just made it for the fam with vegan cashew cheese and it was a hit! :)
Just made this…Soooo good! I had some enchilada sauce in my freezer so I used that instead of salsa! Definitely making this again!!!
This was really good and so easy to make. My young kids even ate it and they don’t eat anything. I used Daiya cheddar shreds to make it vegan and made it mildly spicy so my kids could eat it too. Thanks for posting! Great family meal.
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Love, love this dish…easy and delicious!!
Wow…. Absolutely loved the seasonings in this casserole. A++
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I made this last night with TVP and Daiya cheese (since I’m vegan). I subbed in fire roasted tomatoes and put tortilla chips on top and broiled it for about 5 minutes in the oven. My husband LOVED it. Like, he tried pulling it out of the oven before it was even ready! LOL. Amazing. Thank you.
My youngest /loved/ this and he’s not easy to please. Thank you for sharing!
We are trying to cut back on the amount of meat we eat in our household. This was the first meatless dish we tried and it has become a favorite. Thanks so much for sharing!
So I’ve made this recipe several times! So good. I use it as a staple for enchiladas, nachos, and just like regular tacos. I nix the broiling and cheese when I do those recipes. For enchiladas I just put some sauce on the bottom of a pan fill up a soft taco either corn or flour tortilla with this mix and then roll it up and top it with more enchilada sauce, sour cream and cheese and bake for 20minutes. For nachos I put tortilla chips on a cookie pan then I put this recipe and cheese and bake for 15-20minutes and then I sprinkle pico de gio and sour cream over the top. And for tacos we do the full recipe broiling with cheese and eat it in soft taco shells and add guacamole and sour cream. I love that this is so versatile and easy and delicious! I usually add a squeeze of fresh lime juice as well to give it a little extra flavor.
Excellent! Delicious, tasty.
Added 1/4-lb ground beef.
Omitted the cheese; hubby said tasted great without.
We made this tonight and it was delicious. Our 4 year old daughter helped every step of the way (she loved helping and loved eating it). We will definitely be making this again. Hope you and yours are healthy.
I love hearing that! Thank you so much for the review. Take care!
I made this tonight for dinner and it was delicious! I will definitely be making it again.
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This was delicious! The spices are perfect! My daughter has chosen to eat within the vegan guidelines, which can be challenging for her mom, lol, This is so perfect for something really tasty!
My family loved this recipe. Did a couple things different. Used leftover Mexican rice and pinto beans I had cooked. I used only half the spices since my Mexican rice was already spicy. I made it twice. Once with salsa the second time with a can of red enchilada sauce and also adding about a cup of seasoned taco meat I had leftover. Although they liked it both ways they preferred the one made with enchilada sauce. Thanks for the recipe. Will definitely make again. I know it would be great with black beans also.
This freezes so well. I double each time I made it. I add chicken and cilantro into the rice mixture before serving or freezing.
Delicious. Can this recipe be frozen? If so, how would you do it? Thanks.
I don’t see why not! I would just let it cool completely then transfer to a sealed container and freeze. Then defrost and reheat in the microwave or on the stovetop.
My husband is a carnivore. Hands down. But he loves this. So it’s working *evil laugh* P.S. Thank you for this recipe.
Great recipe, just wanted to point out this recipie is not Mexican, it is tex-mex. However it is delicious and my family lived it!
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Easy to make, healthy, and delicious. My skillet can’t go in the oven so I melted the cheese on the stove top. So it didn’t have the browning effect but was still very tasty. And the family approved, which is a big deal with my fussy eater.
This came together so easily and is delicious. Nice touch on e broiler step to get that nice, melty cheese. I love your recipes!
Super delish! I’ve made it twice with jasmine rice and no red pepper and the whole fam likes it. Recently made it and added ground turkey…also yum.
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Made it tonight, and it was a hit! I’m not a fan of brown rice, but it works perfectly in this. Definitely a keeper!
Yum! I used brown Jasmine rice, topped with diced avocado and a dollop of sour cream before serving.
I have made this A LOT! we love it. my husband has been diagnosed Type 2 Diabetic. So I have changed the rice to Farro. it is still really good. I did leave the corn in. thank you for this recipe I can’t wait to try more.
Delicious and so easy!
Super quick and easy. Very tasty. Served it to my meat-loving crowd and no one noticed (or at least didn’t complain that) it was meatless. Used the microwavable bag of brown rice from the grocery…perfect amount for the recipe. Served with tortilla chips and garnished with chopped tomato.
I made this for dinner. I used homemade salsa (which was mentioned in the recipe)and homegrown frozen corn. It was so good. I added a small amount of ground beef. I served it with a cilantro cabbage salad with an oil and lime juice dressing (with spices of course). I will make this again.
Used instant rice (that I didn’t pre-cook) and baked it for about 20 min. It was perfect! Delicious!
Very delicious and easy. I added a little ground beef for added flavour and more cumin than called for because it’s so yummy.
Sounds delicious but I think I missed something. What is up w the sprouted rice? Thank you
Love this recipe! I made the black beans from scratch and used Lundberg Organic CA Grown Basmati Rice (prepared ahead of time). It was super yummy and will definitely make again.
What do the asterisks signify at the end of both cheeses?
That you can use vegan cheese if you want to make it vegan!
Loved this dish! Wow! I will make it again. We had this as a side with chicken tacos. I would definitely add seasoned ground beef to it or have it with burgers. Yum Yum Yum!
I made this tonight. We LOVED it. I don’t like cilantro so didn’t add any on top. I did use green onions as a garnish. I used Basmati rice instead of brown because that is what I had on hand. I used about 6-8oz of homemade salsa. This would be great in a tortilla shell also. We didn’t miss meat at all in this dish. We also added sour cream and salsa on top of it. YUM
Made this dish several times, both as written and with variations – all delish…
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Keep up the good work.
I couldn’t find the national info. Help!
The best thing I have ever made. EVER.
Every single part of this was fantastic.
The time, the simplicity, the flavor, the cost of ingredients and more. I rarely obsess about food but I have been telling anyone that asks me how my day is going about this dish. It’s so freaking good!!
Would this be ok to chuck all into an instant pot on manual for say 5 mins after its built up pressure?
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This is one of my family’s go to recipes. My son is often the one who makes it. We love lots of leftovers and eat it for lunches or breakfast with eggs on top. We use brown or white rice. It’s easy to make and an easy clean up. Tasty and economical.
YES. My husband just mentioned today that we should try it with eggs on top for breakfast. This is a go-to for us too but we eat it with nacho chips and all the toppings.
This is on the menu almost weekly these days. We serve it with sour cream and use taco chips instead of utensils. Leftovers get wrapped up in tortilla shells. Love, love, love.
WE LOVE THIS. I have made it so so many times. My husband will sometimes say you haven’t made the bean dish is a long time. the only thing I changed because my husband was prediabetic and was told to stay away from Starches. I switched out the rice for Farro. And to make this dish even faster I make a double batch of Farro and freeze half for the next time I make it. We have even the next day put it into a taco shell and eaten it like a taco with all the fixings on it. LOVE it thank you so much for sharing with all of us
I have made this multiple times! It is a big hit every single time. Thank you for recipe.
I don’t see nutrition facts?
Made this tonight and loved it! Definitely will be making again..i didnt add any cheese as im vegan, did add cilandro and avacado though , yum ! Thank you!
This really helped someone who is new to cooking for themself a really easy and tasty meal
Really really good ! The brown rice makes it a nutty flavour. The whole family enjoyed .
Have made this mexican casserole 3 times already. It is easy to make and tastes amazing. I used whole wheat rice on mine and put guacamole on top. Could you please send me the nutrition information? Could not find it. Thanks
I made this for dinner tonight and it was a big hit! The only change I made was to double the rice to 3 cups instead of 1 1/2 cups. Otherwise I followed the recipe exactly. I will make this again for sure!
I used a package of minute brown, red and wild rice with quinoa and added ground turkey and a 16oz jar of salsa. My husband loved it! I will definitely be making this again!!
We are not vegetarian but I am looking for meatless meal. I tried your recipe and it is delicious!
I do not know why it is not showing 5 stars!!
It definitely was!
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Where are the nutrition facts? You mentioned they are for 1/5. I cannot find them.
I was wondering as well!
I tried this recipe and made a few substitutions when I couldn’t find the stuff required but it still turned out AMAZING. I used white rice instead of the brown it called for, Epicure enchilada powder and didn’t have most of what that required to make so I used pizza sauce to make it, then didn’t use green chilis or cumin, yellow onion instead of red, sea salt instead of table salt, and an Epicure taco seasoning. Then after cooking all of that together the way this recipe calls for my mum suggested using refried beans and they also brought home some chicken wings as a side but I mixed the beans and chicken in and had some sour cream with it. All mixed together this is one of my favorite meals. I’ll have to try it with everything the recipe calls for but thought I would share this version as well in case anyone wanted to mix it up.
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What a great, easy dinner option to make. I love the combination of flavors in this dish.
This was delicious especially with homemade enchilada sauce served with sour cream, guacamole, fresh tomatoes, and cilantro.
This is SO GOOD! my kids didn’t even ask where the meat was. haha I am trying to add more plant based meals and they usually are on to me. They didn’t miss it from this recipe. I didn’t see the nutritional information. Where can it be found?
Thank you for the review! I need to update the recipe card to reflect the nutrition info. I will work on that very soon!
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