Tex-Mex Beans And Rice Bake
A hearty Tex-Mex baked rice and bean dish bursting with flavors from tomatoes, spices, and melted cheese, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Drain and chop the canned whole tomatoes.
- Reserve the juice from the tomatoes and add enough water to make 2 1/2 cups of liquid.
- Combine the chopped tomatoes, tomato juice mixture, sliced zucchini, cooked rice, chopped onion, chili powder, ground cumin, and garlic salt in a 13 x 9-inch baking dish.
- Mix well to combine all ingredients.
- Cover the dish tightly with aluminum foil and bake for 45 minutes, or until most of the liquid is absorbed.
- Uncover and stir the mixture.
- Sprinkle the green pepper strips and shredded mozzarella cheese over the top.
- Return to the oven and bake until the cheese is melted.
Tips & Substitutions
For added flavor, consider sautéing the onions and zucchini before mixing them into the dish. You can substitute brown rice for white rice for a healthier option, or use quinoa for a gluten-free alternative. If you want to spice things up, add diced jalapeños or use a spicier cheese. This recipe is versatile, so feel free to incorporate other vegetables like corn or bell peppers.
Serving Suggestions
This Tex-Mex Beans and Rice Bake pairs beautifully with Homemade Burritos or a side of Mexican recipes like a fresh salad or guacamole. Top each serving with fresh cilantro or a dollop of sour cream for added flavor. Serve with tortilla chips for a crunchy contrast or alongside a refreshing beverage like iced tea or lemonade.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or until heated through. Alternatively, reheat in the oven at 350°F (175°C) until warmed and the cheese is melty again, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Tex-Mex Beans And Rice Bake contains roughly 748 calories, with 44g protein, 101g carbohydrates, and 26g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (101% of the Daily Value), and protein (88% of the Daily Value). Note that it is relatively high in sodium, at 673mg per serving (29% 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 mixture a day in advance and store it covered in the refrigerator. Just be sure to add the cheese and green pepper strips before baking. When you're ready to bake, allow it to come to room temperature before placing it in the oven.
Can I use different beans in this recipe?
Absolutely! Feel free to substitute kidney beans with black beans, pinto beans, or any other variety you prefer. Each type of bean will bring a unique flavor and texture to the dish, making it even more customizable.
Is this recipe suitable for vegetarians?
Yes, this Tex-Mex Beans and Rice Bake is a vegetarian dish, packed with beans, rice, and vegetables. It’s a hearty meal that can satisfy meat lovers as well, making it perfect for a family dinner or a gathering.
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).