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
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
- 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.
- 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.
- Add the diced bell pepper to the skillet and cook for 4-5 minutes, stirring occasionally, until the pepper softens.
- Stir in the sweet corn, black beans, and canned diced tomatoes with green chilies, including the juices. Mix well to combine.
- Season the mixture with cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir thoroughly to coat the vegetables and beans with the spices.
- Add the cooked brown rice to the skillet and mix everything together. Taste and adjust the seasoning if needed.
- Transfer the rice and vegetable mixture into the prepared baking dish. Spread it out evenly.
- If using cheese, sprinkle the shredded cheddar or Monterey Jack cheese over the top of the casserole.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove the casserole from the oven and let it cool slightly. Garnish with freshly chopped cilantro and sliced jalapeños if desired.
- 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!