Mexican Baked Rice Casserole
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.
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Prep Time: 10 minutes -
Cook Time: 1 hour
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Total Time: 1 hour 10 minutes
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Yield: 6 servings 1x -
Category: Mains, Sides -
Cuisine: Vegetarian, Gluten-Free, Dairy-Free
- Diet: Gluten Free
Category:
Cuisine:
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Ingredients
- 1 1/2 cup long-grain white rice
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, minced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 4 cups vegetable broth or water
- 2 tablespoons tomato paste
- 15oz can black beans, strained and rinsed
to serve (optional):
- Cilantro
- Lime wedges
- Avocado
Instructions
- Preheat the oven to 375ºF.
- 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.
- Add in strained and rinsed black beans, evenly spreading them out in the dish.
- 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.
- Cover baking dish with aluminium foil and transfer to the oven to bake for 30 minutes.
- 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.
- Return to the oven for an additional 25-30 minutes until rice is cooked and all of the liquid has been absorbed.
- Uncover and fluff rice with a fork before serving.
- Top with fresh cilantro, lime wedges and/or avocado.
- Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 270 calories
- Sugar: 5 grams
- Fat: 1 gram
- Carbohydrates: 57 grams
- Fiber: 7 grams
- Protein: 9 grams
Find it online: https://kaynutrition.com/mexican-baked-rice-casserole/