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

Ingredients 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 yours 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 cheddar cheese
sour cream (optional – serve on top)
tortilla chips (optional – serve on the 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 cooking, 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 9×13 glass baking pan.

6.  Top with 2 cups (one 16 oz package) of taco-seasoned shredded cheddar 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 #CarolinaRiceSavings

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Easy recipe of Mexican rice and beans – also vegetarian!

• Author: Maura White
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 8-12 1x
• Category: Rice & Beans
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 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 cheddar cheese
• sour cream (optional – serve on top)
• tortilla chips (optional – serve on side)

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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 cooking, 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 9×13 glass baking pan.
6. Top with 2 cups (one 16 oz package) of taco seasoned shredded cheddar cheese.
7. Bake at 350º for 15-20 minutes, until the cheese is melted.
8. Serve with sour cream and tortilla chips!

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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