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Mexican Rice Casserole

Mexican Rice Casserole Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 lb ground beef (85/15)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup long-grain white rice
  • 1 cup jarred salsa
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 cups low-sodium vegetable broth
  • 2 cups shredded Mexican blend cheese
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 lime, cut into wedges (optional)

Method
 

  1. Heat oil in a large oven-safe skillet over medium-high. Cook onion until softened, about 3 minutes. Add garlic and cook 30 seconds. Add beef, break it up, and cook until browned, about 5 minutes. Drain fat. Season with chili powder, cumin, salt, and pepper.
  2. Stir in rice and cook 1 minute, until grains are slightly opaque.
  3. Pour in broth and salsa, scraping up browned bits. Bring to a boil, then reduce heat to low, cover, and simmer 12 to 15 minutes, until rice is nearly tender and liquid is mostly absorbed.
  4. Preheat oven to 375°F. Gently fold in beans and corn. Sprinkle cheese evenly over the top. Bake uncovered for 10 minutes, until cheese is melted and bubbly.
  5. Let rest 5 minutes. Top with cilantro and a squeeze of lime, then scoop and serve hot.

Notes

You can assemble the casserole through step 4 (minus the baking), cover, and refrigerate overnight. When baking from cold, add about 5 minutes to the bake time. Letting the casserole rest after baking helps the cheese firm up so it doesn't slide off when you scoop.