Baked Mexican rice casserole

By Abbey Sharp
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Baked Mexican rice casserole

Dive into this super easy baked Mexican rice casserole, perfect for a quick weeknight meal.



  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 3 cups frozen vegetable medley with corn and bell peppers
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup brown rice
  • 1 can black beans, rinsed and dried
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1 cup Cheddar cheese, shredded


  1. Preheat broiler.
  2. Heat oil in a sauce pan over medium high heat. Add the garlic, and onion and stiry until softened. Stir in the frozen veggies, tomatoes, brown rice, beans, chili, cumin and water. Add a pinch each of salt and pepper, and bring it up to a boil. Cover with a lid, reduce to a simmer and cook for about 20 minutes.
  3. Sprinkle with the cheese and broil until bubbly and golden brown.


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