As comforting as it is tasty, this Mexican Rice Casserole is guaranteed to get the whole family running to the dinner table. And with a meal this good, trust me, there’s no need to tell anyone that it’s actually good for them!
Even better: when a dish is this good and this easy to make AND also happens to be good for you? There’s no reason not to make it regularly…
While it might require a little bit of time before it’s ready to hit the table, the dish basically takes care of itself. All you need to do is brown some meat, add some uncooked rice, spices and broth to it, transfer to an oven safe dish, top with a black beans, corn and canned tomatoes and then toss the whole thing in the oven.
Easy peasy crazy tasty!
Granted, you will have to add some grated cheese to the casserole halfway through cooking, but that’s only gonna take the best of 2 minutes for ya…
This casserole is fantastic as is, but you can elevate it a notch by topping it with your favorite garnishes: sour cream, tomatoes, diced avocados, green onions, jalapeno peppers… name it! Even salsa, if you happen to have some on hand, makes for a terrific addition!
And the bestest best of the bestest best part is that this dish reheats SUPER well in the microwave. In fact, I think it’s even better that way…
Can you say “make all your co-workers jealous at lunch time the next day”?
To start, preheat your oven to 375°F
Heat the olive oil (or other healthy fat of your choice) in a large skillet or saute pan set over medium-high heat; once hot, add the chopped onion and jalapeno pepper to the pan. Cook until the veggies are softened, fragrant and slightly colored, about 2 minutes.
Then, crank up the heat and add the ground beef. Note that you could use any kind of ground meat that you like. Veal, pork, turkey or chicken would all make for excellent choices.
Cook your meat until it is nicely browned and crispy, about 7 or 8 minutes, and then add the [thousands of] spices as well as the uncooked rice and stir until the rice is completely coated.
Add the chicken stock, stir well and kill the heat.
Transfer the mixture to a 9″ x 13″ baking dish and spread it in an even layer.
Top with the black beans, followed by the corn kernels and canned diced tomatoes.
Stir the top very lightly then cover the dish with foil and place it in the oven for 45 minutes.
After that time, remove the casserole from the oven, take the foil out and sprinkle the grated cheese over the top; then return the casserole to the oven, but do not cover it this time.
Continue baking for 30 minutes, or until the cheese gets nice and golden and bubbly and the rice is cooked all the way through and has absorbed all the liquid.
Let the casserole rest for 5 minutes, then garnish with a handful of chopped cilantro, diced tomatoes and chopped jalapeno peppers, if desired.
Serve with a little bit of sour cream and your choice of garnishes.
- 2-3 tbsp extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 jalapeno peppers, finely chopped
- 680g (1.5lb) lean ground beef
- 2 tbsp chili powder
- 1 tbsp dried oregano
- 1 tbsp onion powder
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp ground coriander
- ¾ tsp salt (I use Himalayan salt)
- ½ tsp ground black pepper
- ½ tsp chipotle powder
- 1 cup uncooked long grain rice
- 1-1/2 cup (360ml) chicken broth
- 1 (15oz) can black beans, rinsed and drained
- 2 cups (300g | 10.6oz) frozen corn kernels, thawed and drained
- 1 large (28oz) can diced tomatoes (do not drain)
- 2 cups (225g | 8oz) grated Monterrey Jack cheese
- Sour cream
- Chopped jalapeno peppers
- Diced ripe avocado
- Diced tomato
- Sliced green onions
- Chopped fresh cilantro
- Preheat the oven to 375°F
- Heat the olive oil in a large skillet or saute pan set over medium-high heat; once hot, add the chopped onion and jalapeno pepper; cook until softened, fragrant and slightly colored, about 2 minutes.
- Then, crank up the heat and add the ground beef; cook until the meat is nicely browned, about 7 or 8 minutes.
- Add the spices as well as the uncooked rice and stir until the rice is completely coated, then add the chicken stock and stir well.
- Transfer this mixture to a 9" x 13" baking dish and top with the black beans, followed by the corn kernels and canned diced tomatoes. Stir very lightly then cover with foil and bake in the oven for 45 minutes.
- After that time, remove the foil and sprinkle the cheese over the top, then return the dish to the oven, uncovered, and continue baking for 30 minutes, or until the cheese is nice and golden and bubbly and the rice is cooked all the way through and has absorbed all the liquid.
- Let the casserole rest for 5 minutes then garnish with a handful of chopped cilantro, diced tomatoes and chopped jalapeno peppers, if desired. .
- Serve with sour cream and your choice of garnishes.