This recipe is vegan, vegetarian, gluten-free and dairy-free.
I love Mexican dishes because they are super tasty and really easy to make healthy. One night I wanted taco salad but decided to change things up a bit and basically bake what I would normally add to my taco salad with the addition of rice. The baked rice gives this recipe a crispy texture, which I really love. This Mexican Rice Casserole is loaded with long grain rice, beans, corn, and lots of vegetables. I like to eat this with tortilla chips but you could also have it with a soft/hard tortilla shell. Another great part about this recipe is the endless toppings that make this recipe even better. From salsa, green onion and avocado this really elevates the recipes taste!
I think it’s pretty awesome that some of the most basic foods – rice, beans, vegetables, can taste SO good together. This recipe just shows that simple, whole foods can make incredibly tasty dishes that everyone will enjoy.
No need for processed foods every night – bring back the basics!
Black Beans
Black beans are a great source of protein, which makes them a great ingredient in vegan/vegetarian dishes. They also add a dense texture to dishes. Black beans are also a great source of magnesium, iron, potassium, fibre and much more. I personally like to buy organic canned beans because they are affordable and take no time at all prepare. Definitely a food I always like to keep in my cupboard!
Recipe
PrintMexican Rice Casserole
- Total Time: 45 mins
- Yield: 3 1x
Description
Easy to make Mexican Rice Casserole that the whole family will love! Full of flavour and loaded with nutrients!
Ingredients
- 2 cups long grain rice, cooked {see packaging for accurate instructions}
- 1/2 cup mushrooms, sliced
- 2 bell peppers {I used green and red for colour – any will do!}, chopped
- 1 clove garlic, minced
- 1 tomato, chopped
- 1 cup black beans
- 1 cup corn
- 1 tbsp chili powder
- 1 tsp cumin
- Pinch cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- Toppings
- 1 avocado
- Green onion, chopped
- Salsa
Instructions
- Sautee olive oil, bell peppers, mushrooms and garlic for about 10 minutes to soften.
- In a large bowl, combine cooked rice, sautéed vegetables {from first step}, black beans, corn, tomato, cumin, chili powder, cayenne pepper, salt and pepper
- Mix well then add to 8×8 oven dish.
- Top with crushed tortilla chips.
- Add to oven for 30 minutes.
- Remove and top with toppings of your choice!
- Enjoy with tortilla chips or in a wrap!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main
Thanks for reading!
-Brittney
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