Easy Mexican Corn and Rice Casserole
If you’re in the mood for something warm, comforting, and packed with flavor, this Mexican Corn and Rice Casserole is just what your dinner table needs. With simple pantry ingredients, bold spices, and just the right touch of cheese, this dish is a delicious one-pan meal that’s sure to satisfy vegetarians and meat-lovers alike.
Why You’ll Love This Casserole
This casserole combines sweet corn, fluffy rice, hearty beans, and a mix of savory spices into a bubbly, cheesy bake. It’s easy to make ahead, great for meal prep, and customizable based on what you have in your pantry. Whether you’re feeding a crowd or looking for a cozy weeknight dinner, it’s a winner.
Ingredients
- 1 cup uncooked long-grain rice (white or brown)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 cup tomato sauce or enchilada sauce
- 1 1/2 cups shredded cheddar or Mexican blend cheese, divided
- 1/4 cup chopped fresh cilantro (optional)
- Lime wedges, for serving
Instructions
- Cook the Rice
Prepare the rice according to package instructions. Set aside. - Sauté the Vegetables
In a large skillet or saucepan, heat olive oil over medium heat. Add diced onion and bell pepper. Cook for 4–5 minutes until softened. Add garlic and sauté another 30 seconds. - Add Spices and Mix-ins
Stir in cumin, chili powder, paprika, salt, and pepper. Add cooked rice, black beans, corn, diced tomatoes with green chilies, and tomato sauce. Mix well. - Add Cheese
Stir in 1 cup of the shredded cheese until melted and combined. - Bake the Casserole
Preheat oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining cheese over the top. - Bake and Serve
Bake for 20–25 minutes, until the cheese is bubbly and golden. Garnish with fresh cilantro and serve with lime wedges.
Variations & Tips
- Add Protein: Toss in shredded rotisserie chicken or browned ground beef for a heartier version.
- Make it Spicier: Add diced jalapeños or a dash of hot sauce.
- Vegan Option: Use plant-based cheese or skip the cheese altogether and top with avocado slices after baking.
- Freezer Friendly: Assemble ahead and freeze before baking. Just thaw overnight and bake when ready.
What to Serve With It
This casserole is filling on its own, but it pairs beautifully with:
- A crisp green salad with lime vinaigrette
- Guacamole or sliced avocado
- Warm corn tortillas
- Sour cream or Greek yogurt for a creamy topping
This Mexican Corn and Rice Casserole is comfort food with a kick. It’s loaded with bold flavors, satisfying textures, and wholesome ingredients. Plus, it’s an easy dish to adapt for your family’s taste and dietary needs. Perfect for busy weeknights, potlucks, or whenever you’re craving a taste of the Southwest!
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