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Mexican Rice & Beans Vegetarian Casserole #CarolinaRiceSavings

Easy recipe of Mexican rice and beans – also vegetarian!

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

  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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