Best 10 Mexican Rice And Bean Casserole Recipes

HEALTHY VEGETARIAN MEXICAN CASSEROLE WITH RICE & BEANS

Steps:

• Heat a large skillet with oil. Add onions, peppers and diced jalapeño. Sauté for about 4 minutes mins or until they start to brown sightly. Add the corn and saute for couple more minutes. Add the black beans, fire-roasted tomatoes, lime juice and then the spices. Stir to combine. Remove from heat. Taste and adjust salt.
• Add the cooked brown rice and mix well. Then add 1 cup shredded cheddar cheese and mix it.
• Preheat oven to 400º F. Grease the baking dish.
• Transfer the rice and veggies mixture in the baking dish. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top.
• Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling.
• (optional) Leave a few minutes under broil if desired until lightly golden.
• Garnish with cilantro and sliced jalapeños. Cut into squares and serve!

MEXICAN RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

MEXICAN BEEF AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
• Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

MEXICAN RICE AND BEAN CASSEROLE

Steps:

• Set oven to 350 degrees.
• In a large skillet or Dutch oven, heat the oil with water over medium heat.
• Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
• Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
• Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
• Transfer to a large greased baking dish.
• Sprinkle with mozza cheese over top.
• Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).

MEXICAN RICE AND BEANS

Steps:

• Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

MEXICAN-STYLE VEGAN BEAN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350°F.
• Place the onion and bell pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onion starts to brown. Add water 1 to 2 tablespoons at a time, to keep the vegetables from sticking to the pan. Add the garlic and cook for 4 minutes. Add the cumin and chile powder and cook for another 30 seconds. Remove from the heat. Add the cooked rice, zucchini, black beans, corn, and No-Cheese Sauce, and mix well.
• Spoon the mixture into an 8 x 8-inch baking dish. Bake for 25 minutes, or until bubbly. Serve garnished with the cilantro.

MEATLESS RICE AND BEAN CASSEROLE

Steps:

• Combine water, rice, and beef base in a rice cooker. Seal and select setting according to manufacturer's instructions; cook until tender, about 45 minutes. Fluff with a fork.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add zucchini and onion; saute until tender, about 5 minutes. Add mushrooms and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in rice, black beans, tomatoes, 1/2 of the Cheddar cheese, garlic salt, Italian seasoning, basil, and paprika. Spoon into the prepared casserole dish and sprinkle with remaining Cheddar.
• Bake in the preheated oven until cheese is melted and casserole is heated through, about 20 minutes.

MEXICAN RICE CASSEROLE

Steps:

• Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.
• Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.

MEXICAN RICE & BEAN CASSEROLE RECIPE - (4.4/5)

Steps:

• In a large skillet heat oil over medium heat. Cook onion, garlic and red pepper until tender, about 5 minutes. Add water, rice, mushrooms, beans, tomatoes, chili powder, cumin, salt and pepper. Simmer covered until rice is tender and most of liquid is absorbed, about 25 minutes. Transfer to a baking dish and sprinkle with cheese and green onions. Bake at 350F for 15 minutes until cheese melts. If you're low on time you can just pop it in the microwave or under the broiler for a few minutes to melt the cheese. Serve with a dollop of sour cream.

SPICY CASSEROLE OLE - MEXICAN RICE CASSEROLE

Steps:

• Pre heat oven to 375.
• In a skillet, brown beef, onion, and green pepper. Pour off excess fat.
• Stir in salt and chili powder.
• In a 1 1/2 quart casserole dish, alternate layers of beef mixture, beans, rice, and tomato sauce.
• Sprinke with cheese.
• Bake for 15 minute.