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    You are in: Home / Recipes / Mexican Rice and Bean Casserole Recipe
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    Mexican Rice and Bean Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Kittencalskitchen's Note:

    This is tasty rice dish with a kick to it. Of coarse all the spices may be adjusted to suit taste. I have even added cooked ground beef to this to make it into a main dish.

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    Units: US | Metric


    1. 1
      Set oven to 350 degrees.
    2. 2
      In a large skillet or Dutch oven, heat the oil with water over medium heat.
    3. 3
      Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
    4. 4
      Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
    5. 5
      Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
    6. 6
      Transfer to a large greased baking dish.
    7. 7
      Sprinkle with mozza cheese over top.
    8. 8
      Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).

    Ratings & Reviews:

    • on April 13, 2010


      Hi Kittencal, We all enjoyed this dish, especially, because its vegetarian - I try to reduce our meat-intake. I added some black olives and used fresh mushrooms (personal preference). Because of time I omitted the oven and served it from the stove - We served it with Sour Cream, Salsa, Cheese on the side and Wraps (Kids loved it). Thanks for a wonderful dish. Claudia

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    • on March 05, 2012


      Since I was cleaning out the refrigeratior and pantry, I made some changes based on what I needed to use up: I used fresh roma tomatoes, peeled and chopped (1.5C), about 1 C sliced fresh mushrooms, 1 small red pepper, 8 oz. tomato sauce, one 8 oz. can of corn, undrained, 4 oz diced green chilies, and about 10 black olives, halved. The rice, water, beans and seasonings were per recipe, and were perfect. Since this was serving only 2, I portioned out what we needed for the meal, and I topped that portion with a mixture of Mexican white cheeses and some Mexican 4-Cheese to bake. The remainder of the recipe I will refrigerate and freeze for later use, topping those portions with the cheese when I reheat them. Yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2006


      I really enjoyed this Mexican rice, but hubby did not care for it at all, he is damm to picky! What I really enjoyed about it was the mushrooms, they gave it a wonderful flavor! Thanks KITTENCAL for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Mexican Rice and Bean Casserole

    Serving Size: 1 (578 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 550.2
    Calories from Fat 165
    Total Fat 18.3 g
    Saturated Fat 5.3 g
    Cholesterol 22.1 mg
    Sodium 504.5 mg
    Total Carbohydrate 76.0 g
    Dietary Fiber 15.1 g
    Sugars 9.2 g
    Protein 24.2 g

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