One Skillet Mexican Rice Casserole
An easy option for dinner with almost zero clean up. It’s gluten-free and can easily be made vegan too!
Servings: 4 servings
Calories: 314kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 red onion finely chopped
- 1 red bell pepper cored and finely chopped
- 1 4-ounce can diced chilies or 1 jalapeno, finely chopped
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup corn kernels fresh or frozen and defrosted
- 1 15-ounce can black beans drained and rinsed
- 12 ounces salsa or enchilada sauce
- 1½ cups cooked rice white or brown
- salt to taste
- ½ cup shredded cheese Mexican blend
- servings suggestions: diced avocado, green onion, cilantro, and/or Greek yogurt
Instructions
- In a large skillet (3 quarts or larger), warm the oil over medium low heat. Add the onion and cook until translucent, about 3 minutes.
- Next add the chopped red bell pepper, spices and diced green chilies. Cook for another 3 minutes, continuing to stir intermittently.
- Lastly, add the black beans, corn, salsa and rice. Stir everything until well combined. Add salt, to taste, if desired.
- 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 desired toppings and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending upon specific ingredients you choose.
*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
Calories: 314kcal | Carbohydrates: 51g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 750mg | Potassium: 645mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2005IU | Vitamin C: 42mg | Calcium: 323mg | Iron: 3mg