Description
A flavorful and wholesome layered casserole featuring rice, beans, and vibrant vegetables, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked rice
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chiles
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Sauté the chopped onion and minced garlic until translucent, about 3-5 minutes.
- Add the chopped bell pepper, drained corn, black beans, diced tomatoes, cooked rice, cumin, chili powder, salt, and pepper to the skillet and stir well.
- Transfer the mixture to a greased baking dish, spreading it evenly.
- Sprinkle the shredded cheese over the top.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg