Description
This Cheesy Tex Mex Rice Bake is a comforting and flavorful casserole featuring cooked rice, black beans, corn, and salsa, all seasoned with cumin and chili powder. Topped with melted shredded cheese and optionally garnished with fresh cilantro, it’s a delicious and easy-to-make dish perfect for a quick weeknight dinner or a hearty side.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup salsa
- 2 cups shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons chopped cilantro (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Combine Ingredients: In a large bowl, mix the cooked rice, drained and rinsed black beans, corn, salsa, cumin, chili powder, salt, and pepper thoroughly to evenly distribute the flavors.
- Transfer Mixture: Pour the combined mixture into a baking dish, spreading it out evenly to ensure consistent cooking.
- Add Cheese: Sprinkle the shredded cheese uniformly over the top of the rice mixture to create a delicious, melty topping.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted, golden, and bubbly.
- Garnish and Serve: Remove from the oven and optionally sprinkle with chopped cilantro before serving for a fresh, aromatic touch.
Notes
- Use any type of cooked rice such as white, brown, or jasmine according to your preference.
- Feel free to substitute cheese varieties like cheddar, Monterey Jack, or a Mexican blend for different flavors.
- For extra heat, add diced jalapeños or a splash of hot sauce to the mixture.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Make it vegetarian and gluten-free by using all listed ingredients as is.
