Mexican Baked Rice Casserole

Mexican Baked Rice Casserole

Author: Stephanie Kay

This Mexican baked rice makes a great vegetarian main course, however, it can also be served as a side dish with grilled chicken or steak.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Mains, Sides
  • Cuisine: Vegetarian, Gluten-Free, Dairy-Free
  • Diet: Gluten Free


to serve (optional):


  1. Preheat the oven to 375ºF.
  2. In a large baking dish, combine rice, onion, bell peppers, garlic, spices and sea salt. Using a wooden spoon, stir everything together to ensure it is well combined.
  3. Add in strained and rinsed black beans, evenly spreading them out in the dish.
  4. In a separate bowl or container, whisk together vegetable broth (or water) and tomato paste until well combined. Pour over rice mixture and give it a good stir.
  5. Cover baking dish with aluminium foil and transfer to the oven to bake for 30 minutes.
  6. After 30 minutes, remove from the oven and give it a good stir. The mixture will still be a little soupy at this point, that is fine.
  7. Return to the oven for an additional 25-30 minutes until rice is cooked and all of the liquid has been absorbed.
  8. Uncover and fluff rice with a fork before serving.
  9. Top with fresh cilantro, lime wedges and/or avocado.
  10. Enjoy!