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Layered Mexican Rice Casserole Recipe
Ingredients:
- 2 cups cooked rice
- 1 can drained and rinsed black beans
- 1 can drained corn
- 1 cup salsa
- 2 cups cheddar or mexican blend shredded cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- to taste salt and pepper
Instructions:
- preheat your oven to 375°f (190°c).
- in a mixing bowl, combine the cooked rice, black beans, corn, salsa, ground cumin, chili powder, salt, and pepper.
- spread half of the rice mixture in a baking dish. sprinkle with half of the shredded cheese.
- layer the remaining rice mixture on top and sprinkle with the remaining cheese.
- bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- let it cool for a few minutes before serving. enjoy!
What You Will Need
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What you will need to make Layered Mexican Rice Casserole
- Cooked rice: Forms the base, soaking up flavors and providing a hearty texture to the casserole.
- Black beans: Adds protein, fiber, and a creamy texture, making the dish more filling.
- Corn: Brings sweetness and a slight crunch, balancing the savory elements.
- Salsa: Infuses the casserole with a tangy, spicy kick, enhancing overall flavor.
- Shredded cheese: Melts into a gooey, rich topping, tying all the ingredients together.
- Ground cumin: Adds warmth and earthiness, giving the dish a distinct Mexican flavor.
- Chili powder: Provides heat and depth, complementing the other spices.
Tools and Instruments Required
What tools/instruments will be needed to make Layered Mexican Rice Casserole Recipe
- Mixing bowl: Essential for combining rice, beans, corn, salsa, and spices evenly.
- Baking dish: Needed to layer the rice mixture and cheese for baking.
- Oven: Required to bake the casserole until the cheese melts and bubbles.
- Spatula: Useful for spreading and layering the rice mixture smoothly.
- Cheese grater: Handy if shredding cheese from a block instead of using pre-shredded.
Layered Mexican Rice Casserole
Ingredients:
Main Ingredients
- 2 cups cooked rice
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 cup salsa
- 2 cups shredded cheese cheddar or Mexican blend
- 1 tsp ground cumin
- 1 tsp chili powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cooked rice, black beans, corn, salsa, ground cumin, chili powder, salt, and pepper.
- Spread half of the rice mixture in a baking dish. Sprinkle with half of the shredded cheese.
- Layer the remaining rice mixture on top and sprinkle with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Read more: Layered Potatoes Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the rice mixture as directed.
- Assemble the casserole but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temp for 15 minutes.
- Bake as directed.
Freezing Instructions
- Prepare and assemble the casserole.
- Wrap tightly with plastic wrap and then foil.
- Label with date and contents.
- Freeze for up to 3 months.
- To bake, thaw in fridge overnight.
- Remove wrapping, let sit at room temp for 15 minutes.
- Bake as directed.
Layering the rice mixture with cheese not only adds flavor but also helps keep the casserole moist during baking.
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