One Skillet Mexican Rice Casserole
One Skillet Mexican Rice Casserole is an easy option for dinner with almost zero clean up. It’s gluten-free and can easily be made vegan too!
Have I told you guys how much I love Mexican food?
If you couldn’t tell by now, it’s my jam.
In fact, some of my favorite recipes on this site are inspired by delicious Mexican flavah. Like Sweet Potato Black Bean Enchiladas, Butternut Squash Enchilada Casserole, Spaghetti Squash Burrito Bowls, Zucchini Burrito Boats, Black Bean Pecan Tacos, Vegan Chili Cheese Nachos, Tofu Fajita Kebabs, and Avocado Lime Soup.
Just to name a few. ;)
Of course I was excited about eating Mexican food again but I was also really intrigued by the rice varieties that they offer.
What makes Planet Rice different than the traditional rice that you can find at the store is that they take the extra time to allow the seed to sprout. Doing so creates a product that’s not only more nutritious but also easier to digest.
I’ve never fully sprouted grains at home but, as some of you might remember from my How to Cook Quinoa post, I frequently soak them overnight to help with digestibility.
However, it can be difficult to plan ahead sometimes so I love having a product that takes care of that step for you. Plus they’re based out of Sacramento which is just a hop, skip and a jump from where I live!
Alright, so let’s take a look at how easy this casserole is to make. You start by cooking the onion with the spices over medium heat which creates base that’s packed with flavor.
Then you stir in the diced bell pepper and green chilies. I used canned green chilies but you can use fresh jalapenos if you prefer.
After those cook with the onion and spices for a few minutes, you add the rinsed beans, corn, brown rice and salsa. I used a roasted yellow chili salsa from Trader Joes but you can use whatever brand you like or even enchilada sauce, if you want.
Once that’s all stirred together, you top it with shredded cheese, pop it in the oven and broil until it’s golden brown and bubbly and smelling delicious. Then dinner is served!
One Skillet Mexican Rice Casserole
Yield: 5 servings
Prep Time: 10
Cook Time: 15
Total Time: 25
- 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 Planet Rice California Sprouted Brown Rice
- 1/2 cup shredded Monterey Jack cheese*
- 1/4 cup shredded cheddar cheese*
- serving suggestions: fresh cilantro, diced green onions, avocado
- Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat. Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together. Continue to cook for another 2-3 minutes.
- Next add the red pepper and the green chilies and stir together. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice. Stir everything until well-combined.
- Turn the oven to broil then top the mixture in the skillet with the shredded cheese. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top. Serve warm with diced green onions, cilantro, and/or avocado.
*To make it vegan, skip the broiling step and drizzle it with this Nacho Cashew Cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts are for 1 serving or 1/5 of recipe
Thank you to Planet Rice for sponsoring this post. All text and opinions are entirely my own. I genuinely love their sprouted rice and think you’ll love it too!