What type of rice is best for making Mexican rice casserole?

For Mexican rice casserole, cooked brown rice is commonly recommended for its texture and nutritional value, measured after cooking. However, you can also use white rice varieties like Basmati or jasmine if you prefer a softer texture. Cauliflower rice is a good low-carb alternative and works well without changing other ingredients. Make sure to cook the rice fully before assembling the casserole to ensure the right consistency.

Can I make Mexican rice casserole vegan?

Yes, it’s easy to make a vegan Mexican rice casserole by skipping the cheese or replacing it with vegan cheese options like cashew cheese or vegan queso. Also, use vegetable broth instead of chicken broth if your recipe calls for it. Skip any broiling steps that involve dairy cheeses or substitute with plant-based alternatives for a fully vegan dish.

How do I store and reheat leftover Mexican rice casserole?

You can refrigerate leftovers in an airtight container for up to 3-4 days. To reheat, warm it in the oven at 350°F (175°C) for 15-20 minutes or in the microwave until heated through. This helps maintain texture better than stovetop reheating. Additionally, the casserole can be frozen before baking; thaw completely before reheating.

Can I swap black beans for other types of beans in Mexican rice casserole?

Yes, black beans can be replaced with other beans like pinto, kidney, or cannellini beans depending on your taste preferences. All these beans complement the dish well and provide similar protein and fiber content. Make sure any canned beans are rinsed and drained to avoid extra sodium.

What if my skillet isn’t oven-safe—how can I melt the cheese on top?

If your skillet can’t go in the oven, simply melt the cheese on the stovetop using low heat. Cover the skillet briefly to trap heat and help the cheese melt evenly. Alternatively, transfer the casserole to an oven-safe dish just before adding the cheese and broiling to achieve a golden, bubbly topping.

Mexican Rice Casserole Recipe One Skillet With Bold Flavors

Name: Mexican Rice Casserole
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 small red onion, diced; 1 tablespoon extra virgin olive oil; 2 teaspoons cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1 teaspoon dried oregano; 1 red bell pepper, cored and diced; 1 (4 ounce) can diced green chilies, drained, or 1 jalapeno, diced; 1 cup corn kernels, fresh or frozen and defrosted; 1 (15 ounce) can black beans, drained and rinsed; 12 ounces salsa or enchilada sauce; 1 and 1/2 cups cooked brown rice; 1/2 cup shredded Monterey Jack cheese (optional for non-vegan); 1/4 cup shredded cheddar cheese (optional for non-vegan); Fresh cilantro, for serving; Diced green onions, for serving; Avocado, for serving

Ingredients

Scale

1 small red onion, diced

1 tablespoon extra virgin olive oil

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1 teaspoon dried oregano

1 red bell pepper, cored and diced

1 (4 ounce) can diced green chilies, drained, or 1 jalapeno, diced

1 cup corn kernels, fresh or frozen and defrosted

1 (15 ounce) can black beans, drained and rinsed

12 ounces salsa or enchilada sauce

1 and 1/2 cups cooked brown rice

1/2 cup shredded Monterey Jack cheese (optional for non-vegan)

1/4 cup shredded cheddar cheese (optional for non-vegan)

Fresh cilantro, for serving

Diced green onions, for serving

Avocado, for serving

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Instructions

1-Getting started with Mexican Rice Casserole: Begin by warming 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the diced red onion and cook for about 3 minutes, then stir in 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1 teaspoon dried oregano, cooking for another 2 to 3 minutes.

2-Add vegetables and mix: Next, add the diced red bell pepper and the drained diced green chilies or jalapeno, and let them cook for 2 to 3 more minutes until everything softens up. Then, mix in the drained and rinsed black beans, 1 cup corn kernels, 12 ounces salsa or enchilada sauce, and 1 and 1/2 cups cooked brown rice, stirring until well combined. Preheat your oven to broil at this point.

3-Broil and serve: Sprinkle 1/2 cup shredded Monterey Jack cheese and 1/4 cup shredded cheddar cheese evenly over the top if you’re not making it vegan. Pop the skillet in the oven and broil for 3 to 4 minutes until the cheese melts and turns golden. Serve it warm, topped with fresh cilantro, diced green onions, and avocado for extra zing. The whole process takes about 10 minutes to prep and 15 minutes to cook, making it ideal for weeknights.

Last Step:

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Notes

🌱 Use rinsed and drained beans to keep moisture balanced.
🌶️ Remove jalapeno seeds to reduce heat if desired.
🥄 No broiler? Melt cheese on stovetop low heat or bake at 350°F until bubbly.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Sautéing and broiling
Cuisine: Mexican
Diet: Vegetarian, Vegan option available

Nutrition

Serving Size: 1 serving