Mexican Rice Casserole

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a mexican rice casserole served in a bowl


  • 1 tbsp Virgin Olive Oil
  • 1 Yellow Onion, diced
  • 2 Cloves Garlic, minced
  • ½ Red Bell Pepper, diced
  • 1 small Zucchini, sliced
  • 1 Cup Corn Kernels, or frozen corn if you don't have corn kernels
  • 1 (14 oz) can of Black Beans, rinsed and drained
  • 1 (14.5 oz) can Tomatoes, diced
  • 1 Cup Dainty Basmati Rice
  • 1 tsp Chili Powder
  • ½ tsp Cumin
  • 2 tsp Paprika
  • ½ tsp Oregano
  • ½ Vegetable Broth
  • Salt and Black Pepper, to taste
  • 1 ½ Cups Cheddar Cheese, shredded
  • 2 tbsp Cilantro, chopped



In a saucepan, heat the virgin olive oil over high heat. Add yellow onion, garlic and red bell pepper. Stir frequently until yellow onions have softened and are translucent, about 3 minutes.


Stir in zucchini, corn and black beans until tender, about 2-3 minutes. You can add frozen corn, it will thaw in less than a minute!


Stir in diced tomatoes, Basmati rice, chili powder, cumin, paprika, oregano vegetable broth, kosher salt and black pepper. Bring to a boil, cover, bring to medium heat and simmer until rice is cooked and tender. About 15-20 minutes.


Sprinkle cheddar cheese until melted, about 2 minutes.


Garnish with fresh cilantro and serve.

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