Quick Description:
This cozy, Tex-Mex inspired casserole brings together hearty brown rice, black beans, corn, salsa, and cheese for a layered bake that’s bold, satisfying, and totally gluten-free. It’s perfect for busy nights, lunch prep, or a wholesome family meal that’s packed with flavor and good-for-you ingredients.
Servings and Timing:
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: ~45–50 minutes
- Servings: 6–8
- WW SmartPoints: ~6–8 per serving (depending on cheese and salsa brand)
Nutritional Info (Per Serving – Approximate):
- Calories: ~280
- Protein: 10g
- Fat: 9g
- Carbs: 35g
- Fiber: 6g
Ingredients List:
Base Ingredients:
- 2 cups cooked brown rice
- 1 cup black beans (drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned or fresh)
- ½ cup finely chopped onion
- ½ cup diced bell peppers (any color)
- ½ cup salsa (mild, medium, or spicy)
Seasoning Blend:
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt & pepper to taste
Cheese & Garnish:
- 1 cup shredded cheddar or Mexican blend cheese
- 1 tbsp olive oil (for greasing dish)
- ¼ cup chopped fresh cilantro (optional)
Instructions:
Step 1: Preheat Oven
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
Step 2: Mix the Filling
- In a large bowl, combine cooked rice, beans, corn, tomatoes, onion, and bell peppers.
- Add chili powder, cumin, smoked paprika, salt, and pepper. Mix well until evenly coated.
Step 3: Layer the Casserole
- Spread half of the rice mixture in the baking dish.
- Drizzle with half the salsa and sprinkle with half the cheese.
- Repeat with remaining rice mixture, salsa, and cheese.
Step 4: Bake It Up
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10–15 minutes, until cheese is melted and slightly golden.
Step 5: Serve & Garnish
- Let cool for 5 minutes before serving.
- Top with fresh cilantro and any additional toppings you love.
Why This Recipe Works:
- Naturally Gluten-Free: No swaps or specialty ingredients needed.
- Easy to Customize: Toss in extra veggies or protein.
- Freezer-Friendly: Make ahead and freeze for easy meals.
- Family-Friendly: Mild but flavorful—perfect for picky eaters too!
Flavor Tips & Customizations:
- Add Protein: Stir in shredded chicken, ground turkey, or crumbled tofu.
- Cheese Swap: Try Monterey Jack or Pepper Jack for a kick.
- Spice It Up: Add jalapeños or cayenne to dial up the heat.
- Boost Fiber: Add chopped spinach or kale for extra greens.
Serving Suggestions:
- Toppings: Avocado, sour cream, lime wedges, hot sauce
- Sides: Crisp green salad, tortilla chips, or Mexican-style slaw
- Leftover Makeovers: Spoon into taco shells or wrap in burritos
Storage & Reheat Tips:
- Fridge: Store in airtight container for up to 3–4 days
- Freezer: Freeze individual portions for up to 1 month
- Reheat: Microwave or reheat in oven at 325°F until warmed through
FAQs:
Q: Can I use white rice instead of brown?
A: Absolutely! Just make sure it’s fully cooked before assembling.
Q: Can I make this vegan?
A: Yes! Use vegan cheese or skip it entirely—the dish still packs flavor.
Q: Can I prep it ahead of time?
A: Definitely. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Final Thoughts:
This Mexican Brown Rice Bake checks all the boxes: it’s gluten-free, fiber-rich, meal-prep friendly, and brimming with Mexican-inspired flavor. It’s a cozy, cheesy bake you’ll keep on repeat.
Call-to-Action:
Try this casserole with your favorite toppings and tag your twist! What did you add—jalapeños, avocado, chicken? Let’s taco ‘bout it! 🌽🧀🌶️
Would you like me to create a printable version or grocery list for this one?
