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Layered Mexican Rice Casserole Recipe Layered Mexican Rice Casserole Recipe

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Layered Mexican Rice Casserole Recipe

I whipped up this Layered Mexican Rice Casserole with rice, beans, corn, salsa, and cheese. It's a quick, cheesy, and satisfying dish that bakes to perfection in just 30 minutes.

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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:

  1. preheat your oven to 375°f (190°c).
  2. in a mixing bowl, combine the cooked rice, black beans, corn, salsa, ground cumin, chili powder, salt, and pepper.
  3. spread half of the rice mixture in a baking dish. sprinkle with half of the shredded cheese.
  4. layer the remaining rice mixture on top and sprinkle with the remaining cheese.
  5. bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  6. let it cool for a few minutes before serving. enjoy!

What You Will Need

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-recipe

Layered Mexican Rice Casserole

A delicious and hearty Mexican rice casserole layered with beans, corn, cheese, and spices.
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 350 kcal

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl

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:

You can add cooked chicken or beef for extra protein.

Nutrition value:

Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 800mgPotassium: 400mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Keywords:

Keyword Casserole, Mexican, Rice
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Tips

Make Ahead Instructions

  1. Prepare the rice mixture as directed.
  2. Assemble the casserole but don't bake.
  3. Cover tightly with plastic wrap or foil.
  4. Store in the fridge for up to 24 hours.
  5. When ready to bake, remove from fridge and let sit at room temp for 15 minutes.
  6. Bake as directed.

Freezing Instructions

  1. Prepare and assemble the casserole.
  2. Wrap tightly with plastic wrap and then foil.
  3. Label with date and contents.
  4. Freeze for up to 3 months.
  5. To bake, thaw in fridge overnight.
  6. Remove wrapping, let sit at room temp for 15 minutes.
  7. Bake as directed.

Layering the rice mixture with cheese not only adds flavor but also helps keep the casserole moist during baking.

Frequently Asked Questions

FAQ:
Can I use brown rice instead of white rice?
Yes, brown rice works well, just cook it beforehand.
Can I add meat to this casserole?
Absolutely, cooked ground beef or shredded chicken are great additions.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this casserole ahead of time?
Yes, assemble it and refrigerate, then bake when ready.
Is this recipe gluten-free?
Yes, as long as all ingredients used are certified gluten-free.

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