Mexican Rice Casserole

Get ready for the ultimate comfort food mashup that’s about to become your new weeknight hero! This Mexican Rice Casserole combines zesty seasonings, hearty beans, and melty cheese into one skillet of pure deliciousness.

What makes this dish truly special is how it transforms simple pantry ingredients into restaurant-worthy Mexican flavor. The combination of smoky cumin, sweet corn, and fire-roasted chilies creates layers of authentic taste, while the golden-brown cheese crust takes it to crave-worthy status.

Ingredients

For the Base:

• 1 small red onion, diced
• 1 tablespoon extra virgin olive oil
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 teaspoon dried oregano

For the Filling:

• 1 red bell pepper, cored and diced
• 1 (4 ounce) can diced green chilies, drained
• 1 cup corn kernels
• 1 (15 ounce) can black beans, drained and rinsed
• 12 ounces salsa or enchilada sauce
• 1 1/2 cups cooked brown rice

For the Topping:

• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup shredded cheddar cheese

Optional Garnishes:

• Fresh cilantro
• Diced green onions
• Avocado

Steps

1. Heat your 3-quart skillet over medium heat and add 1 tablespoon oil. Once oil is shimmering (about 30 seconds), add diced onion and cook for 3 minutes until translucent. Add spice blend (cumin through oregano) and cook 2-3 minutes more until fragrant. This blooming process releases essential oils in the spices for maximum flavor.
2. Add bell pepper and green chilies, stirring frequently for 2-3 minutes until peppers start to soften but still maintain some crunch. The vegetables should be glistening but not browning – reduce heat if needed.
3. Combine beans, corn, salsa, and rice, stirring until everything is evenly distributed. Let mixture simmer for 2-3 minutes to meld flavors. The consistency should be moist but not soupy – add an extra 2-3 tablespoons of salsa if it seems dry.
4. Position oven rack 6 inches from broiler and preheat to HIGH (500°F/260°C). Top skillet with cheese blend and broil for 3-4 minutes until golden and bubbly with light brown spots. Watch carefully as it can burn quickly! Remove when cheese is melted but before it starts to separate.

Smart Swaps

• Use cauliflower rice instead of brown rice (reduces carbs by 67%)
• Substitute plant-based cheese for dairy-free version
• Try quinoa for extra protein (use 1 1/4 cups cooked)

Make It Diabetes-Friendly

• Replace rice with riced cauliflower to reduce carbs to 12g per serving
• Use low-sodium black beans and rinse thoroughly
• Add extra fiber with 1/2 cup diced zucchini
• Serve with 1/4 avocado to lower glycemic impact

Pro Tips

• Toast rice separately in dry skillet before adding for nuttier flavor
• Use fire-roasted tomatoes in salsa for smoky depth
• Let casserole rest 5 minutes before serving to set
• Store leftovers up to 3 days in airtight container