Mexican Rice and Bean Casserole

Total Time
1hr
Prep 10 mins
Cook 50 mins

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.

Ingredients Nutrition

Directions

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

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

kleine_rosa_hexe April 13, 2010

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!

jaybee chef March 05, 2012

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!

Sheri-BDB October 01, 2006