Description
This Mexican Rice Casserole is a hearty and flavorful one-dish meal featuring ground beef or turkey, long-grain white rice, black beans, corn, and a blend of savory Mexican spices. The casserole is baked to perfection with melted cheddar or Mexican blend cheese on top, making it a perfect family-friendly dinner that combines wholesome ingredients with vibrant Tex-Mex flavors.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef or ground turkey
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Grains and Beans
- 1 cup long-grain white rice (uncooked)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
Tomato and Seasoning
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 cup chicken or vegetable broth
- 1 packet taco seasoning (or homemade mix)
Cheese and Garnish
- 1 1/2 cups shredded cheddar cheese or Mexican blend cheese
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Sour cream and sliced jalapeños (optional, for serving)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or casserole dish with cooking spray to prevent sticking.
- Cook the Meat: In a large skillet, cook the ground beef or ground turkey over medium heat until browned and fully cooked, breaking it apart with a spatula. Drain any excess fat to reduce greasiness.
- Add Vegetables: Add the diced onion, green bell pepper, and minced garlic to the skillet with the meat. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Combine Ingredients: Stir in the uncooked rice, black beans, corn kernels, diced tomatoes (with their juice), tomato sauce, chicken or vegetable broth, and taco seasoning. Mix thoroughly to evenly distribute all the ingredients and seasoning.
- Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish, spreading the mixture out evenly for uniform cooking.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, carefully remove the foil, stir the casserole gently to prevent rice sticking, and sprinkle the shredded cheese evenly over the top. Return the dish to the oven uncovered and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and lightly browned, and the rice is fully cooked.
- Garnish and Serve: Remove the casserole from the oven and allow it to sit for a few minutes to set. Garnish with chopped fresh cilantro if desired. Serve warm with sour cream and sliced jalapeños on the side to add creaminess and a spicy kick.
Notes
- You can substitute ground beef with ground turkey for a leaner option.
- Adjust the level of spice by choosing mild or hot taco seasoning and jalapeño quantity.
- Use vegetable broth for a vegetarian version and swap meat for plant-based alternative or extra beans.
- Covering the casserole with foil helps steam and cook the rice evenly before melting the cheese.
- Letting the casserole rest after baking helps the rice absorb excess moisture and firm up.
