Category Archives: Dinner Recipes

Mexican Rice & Beans Vegetarian Casserole

Mexican Rice & Beans Vegetarian Casserole

 

If you are looking for an easy weeknight recipe in which to use your Carolina rice, check out one of our family favorites:  Mexican Rice & Beans Vegetarian Casserole

Mexican Rice & Beans Vegetarian CasseroleIngredients needed to make your Mexican Rice & Beans Vegetarian Casserole

1 can black beans
1 can of corn
1 red bell pepper, chopped
1 onion, medium chopped
14 oz can of diced Tomatoes
2 tbsp cream cheese
8 oz enchilada sauce
3 cups Carolina Basmati rice, COOKED (which is 1 cup uncooked)
1/4 tsp cayenne (optional if you don’t want your spicy)
1 tsp chili powder
1 tsp salt
3 tsp cumin
1 tsp garlic powder
2 tablespoons of lime juice
2 cups of taco seasoned shredded chedder cheese
sour cream (optional – serve on top)
tortilla chips (optional – serve on side)

Mexican Rice & Beans Vegetarian CasseroleInstructions:

  1.  Cook rice according to instructions on the package.  I used one cup of uncooked Carolina Basmati Rice to make 3 cups of cooked rice.

Mexican Rice & Beans Vegetarian Casserole

2.  While the rice is cookieg, heat a large skillet over medium heat.  add 1 tablespoon of olive oil, and saute the onion, bell pepper and 1 tsp. garlic powder for 8-12 minutes.

3.  Add the corn and roasted tomatoes, stir an additional 3 minutes.

4.  Add drained black beans, 3 cups cooked rice, lime juice, enchilada sauce, chili powder, cumin, cream cheese and 1tsp. salt.  Stir until heated through.

 

Mexican Rice & Beans Vegetarian Casserole

5.  Pour this mixture into a 9×13 glass baking pan.

Mexican Rice & Beans Vegetarian Casserole

6.  Top with 2 cups (one 16 oz package) of taco seasoned shredded chedder cheese.

7.  Bake at 350º for 15-20 minutes, until the cheese is melted.

8. Serve with sour cream and tortilla chips!

Mexican Rice & Beans Vegetarian Casserole

Mexican Rice & Beans Vegetarian Casserole #CarolinaRiceSavings
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
  • 1 can black beans
  • 1 can of corn
  • 1 red bell pepper, chopped
  • 1 onion, medium chopped
  • 14 oz can of diced Tomatoes
  • 2 tbsp cream cheese
  • 8 oz enchilada sauce
  • 3 cups Carolina Basmati rice, COOKED (which is 1 cup uncooked)
  • ¼ tsp cayenne (optional if you don't want your spicy)
  • 1 tsp chili powder
  • 1 tsp salt
  • 3 tsp cumin
  • 1 tsp garlic powder
  • 2 tablespoons of lime juice
  • 2 cups of taco seasoned shredded chedder cheese
  • sour cream (optional - serve on top)
  • tortilla chips (optional - serve on side)
Instructions
  1. Cook rice according to instructions on the package. I used one cup of uncooked Carolina Basmati Rice to make 3 cups of cooked rice.
  2. While the rice is cookieg, heat a large skillet over medium heat. add 1 tablespoon of olive oil, and saute the onion, bell pepper and 1 tsp. garlic powder for 8-12 minutes.
  3. Add the corn and roasted tomatoes, stir an additional 3 minutes.
  4. Add drained black beans, 3 cups cooked rice, lime juice, enchilada sauce, chili powder, cumin, cream cheese and 1tsp. salt. Stir until heated through.
  5. Pour this mixture into a 9x13 glass baking pan.
  6. Top with 2 cups (one 16 oz package) of taco seasoned shredded chedder cheese.
  7. Bake at 350º for 15-20 minutes, until the cheese is melted.
  8. Serve with sour cream and tortilla chips!

 

Mexican Rice & Beans Vegetarian Casserole

Looking for more easy dinner casserole ideas?  Check these out:

Pesto Pasta Recipe With Avocado, Parmesan, Romano & Tomatoes! (also vegetarian)

Mac N’ Cheese Recipe with Sausage and Artichokes

 

 

Mexican Rice & Beans Vegetarian Casserole

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