Mexican Brown Rice Casserole Recipe

Mexican Brown Rice Casserole is a wholesome and satisfying dish that brings together bold Mexican flavors and the nutritional benefits of brown rice. Packed with vibrant vegetables, protein-rich beans, and a perfect blend of spices, this casserole is ideal for a weeknight dinner or a hearty meal prep option. This recipe is vegetarian-friendly and can be easily customized to suit your preferences. Let’s dive into the ingredients and simple steps to create this delicious and nutritious dish.

Ingredients

  • 1 cup brown rice, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 bell pepper (red or green), diced
  • 1 cup sweet corn (fresh, frozen, or canned)
  • 1 cup black beans, cooked and drained
  • 1 can (14 ounces) diced tomatoes with green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup shredded cheddar or Monterey Jack cheese (optional)
  • Fresh cilantro, chopped, for garnish
  • Sliced jalapeños (optional, for extra heat)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
  2. Cook the brown rice: In a medium saucepan, combine the rinsed rice and vegetable broth. Bring to a boil, reduce the heat to low, cover, and simmer for 30-35 minutes until the rice is tender and the liquid is absorbed. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the diced bell pepper to the skillet and cook for 4-5 minutes, stirring occasionally, until the pepper softens.
  5. Stir in the sweet corn, black beans, and canned diced tomatoes with green chilies, including the juices. Mix well to combine.
  6. Season the mixture with cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir thoroughly to coat the vegetables and beans with the spices.
  7. Add the cooked brown rice to the skillet and mix everything together. Taste and adjust the seasoning if needed.
  8. Transfer the rice and vegetable mixture into the prepared baking dish. Spread it out evenly.
  9. If using cheese, sprinkle the shredded cheddar or Monterey Jack cheese over the top of the casserole.
  10. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
  11. Remove the casserole from the oven and let it cool slightly. Garnish with freshly chopped cilantro and sliced jalapeños if desired.
  12. Serve the Mexican Brown Rice Casserole warm as a main dish or alongside a fresh green salad, guacamole, or tortilla chips.

This Mexican Brown Rice Casserole is a perfect blend of wholesome ingredients and bold flavors. It’s a versatile dish that can be customized with your favorite toppings like sour cream, salsa, or avocado slices. The recipe is also a great option for meal prep since it reheats beautifully. Enjoy this delicious casserole for a satisfying and nutritious meal!

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