Mexican Brown Rice Bake

SAVE THIS!

Introduction

Mexican Brown Rice Bake is a hearty, wholesome dish layered with the bold flavors of Mexican cuisine—nutty brown rice, seasoned vegetables, black beans, corn, and melty cheese. It’s a perfect make-ahead meal for busy weeknights or a crowd-pleasing side for gatherings. This casserole-style bake offers a healthy twist by using fiber-rich brown rice while still delivering that cheesy, comforting goodness.

Ingredients

 (Serves 6–8)

For the Rice Base:

• 2 cups cooked brown rice
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 can (4 oz) diced green chilies (mild or hot)
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and black pepper, to taste

For the Topping:

• 1 ½ cups shredded cheddar cheese (or Mexican blend)
• 2 tbsp chopped fresh cilantro (optional)

Instructions

1. Preheat Oven:
   Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook Vegetables:
   Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, and bell pepper for 3–4 minutes until softened.
3. Combine Ingredients:
   Add corn, black beans, diced tomatoes with juice, green chilies, chili powder, cumin, paprika, salt, and pepper. Stir and simmer for 3–5 minutes.
4. Add Rice:
   Stir in the cooked brown rice until everything is well combined.
5. Assemble:
   Transfer the mixture into the baking dish. Sprinkle evenly with shredded cheese.
6. Bake:
   Bake uncovered for 15–20 minutes, or until the cheese is melted and bubbly.
7. Garnish & Serve:
   Top with chopped cilantro before serving. Serve hot with sour cream, salsa, or avocado slices.

Variations

• Protein Boost: Add cooked shredded chicken, ground beef, or turkey for a heartier version.
• Extra Veggies: Stir in zucchini, spinach, or mushrooms for more nutrients.
• Spicy Kick: Use jalapeños or chipotle peppers for extra heat.
• Cheese Options: Swap cheddar for pepper jack or Monterey Jack for a creamy, spicy melt.

Pro Tips

• Cook Rice in Broth: Use chicken or vegetable broth instead of water for richer flavor.
• Make Ahead: Assemble the dish up to the cheese step, refrigerate, and bake before serving.
• Freezer-Friendly: Freeze baked casserole in portions for quick reheating.

Storage

Refrigerator:

Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for 15 minutes or in the microwave.

Freezer:

Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutritional Information

(per serving, approx.)

• Calories: ~280
• Total Fat: 10g
• Saturated Fat: 4.5g
• Cholesterol: 20mg
• Sodium: 620mg
• Carbohydrates: 38g
• Fiber: 6g
• Sugars: 4g
• Protein: 11g