Mexican Rice & Beans Vegetarian Casserole #CarolinaRiceSavings
Easy recipe of Mexican rice and beans – also vegetarian!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 8-12 1x
- Category: Rice & Beans
- Cuisine: Mexican
Ingredients
Scale
- 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)
Instructions
- Cook rice according to instructions on the package. I used one cup of uncooked Carolina Basmati Rice to make 3 cups of cooked rice.
- 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.
- Add the corn and roasted tomatoes, stir an additional 3 minutes.
- Add drained black beans, 3 cups cooked rice, lime juice, enchilada sauce, chili powder, cumin, cream cheese and 1tsp. salt. Stir until heated through.
- Pour this mixture into a 9×13 glass baking pan.
- Top with 2 cups (one 16 oz package) of taco seasoned shredded cheddar cheese.
- Bake at 350º for 15-20 minutes, until the cheese is melted.
- Serve with sour cream and tortilla chips!
