Mexican Rice And Beans
A hearty Mexican-inspired casserole featuring flavorful black beans, corn, rice, and melted Cheddar cheese, perfect for satisfying weeknight dinners and family gatherings.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a 9-inch square baking dish or 10-inch pie plate, combine black beans, corn, rice, salsa, vegetable juice, cumin, and oregano.
- Cover and bake for 55 to 60 minutes, stirring once halfway through, until rice is tender.
- Remove casserole from oven, uncover, and sprinkle with shredded Cheddar cheese.
- Cover and let stand for 2 to 3 minutes until the cheese is melted.
Tips & Substitutions
For a creamier texture, consider using vegetable broth instead of vegetable juice cocktail. If you want to spice it up, add a diced jalapeño or a dash of hot sauce to the mixture. You can also swap the black beans for pinto beans or kidney beans if desired. This dish is versatile and works well with other Mexican recipes.
Serving Suggestions
This flavorful Mexican Rice and Beans dish pairs beautifully with Mama Sue's Nacho Dip or a fresh avocado salad. Serve it alongside tortilla chips for a crunchy contrast or top with additional salsa for extra flavor. It also makes a great filling for burritos or tacos, enhancing any Mexican meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a microwave-safe dish and cover. Heat on medium power for 2-3 minutes, stirring halfway through, until heated thoroughly. You can also reheat in the oven at 350°F for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Rice And Beans contains roughly 1313 calories, with 51g protein, 251g carbohydrates, and 23g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (201% of the Daily Value), and calcium (146% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 682mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the dish a day in advance. Just assemble all the ingredients in the baking dish, cover it tightly, and store it in the refrigerator. When you're ready to cook, simply bake it, adding a few extra minutes to the cooking time if it's cold from the fridge.
Is this recipe vegan-friendly?
Yes, this Mexican Rice and Beans recipe is naturally vegan if you omit the shredded Cheddar cheese or replace it with a vegan cheese alternative. The rest of the ingredients are plant-based, making it a nutritious choice for vegan diets.
Can I freeze leftovers?
Absolutely! You can freeze leftovers in an airtight container for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm in the microwave or oven. Be aware that the texture may change slightly after freezing, but it will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).