This is simple baked rice-and-beans dish is the perfect accompaniment to your next Taco Tuesday or Mexican meal night!
It calls for pre-cooked rice, so I’ll usually make one of those box-rice deals the night before, while I’m making another dish. There’s no shame in my game- in this house we’ve got a special fondness for boxed rice dishes, and hey: I am to please when it comes to family dinner!
It’s also a dish that calls for frozen corn kernels, canned black beans, and jarred salsa. If you think about it, it’s a fabulous pantry meal that you can throw together pretty easily, with the right shelf-stable ingredients on hand.
Plus, the whole thing is topped with melty, delicious shredded cheese. It pulls away in yummy tendrils when you scoop out a serving; not much better than that!
Fiesta Rice Casserole
Ingredients
Dry Goods
long-grain white rice2 cups, cookedblack beans1 cup, cooked
chunky salsa.5 cup
chicken broth.5 cup
Produce
onion1 large, dicedgarlic3 cloves, minced
corn1 cup
Dairy
shredded cheddar cheese2 cupsInstructions
This recipe starts off with already-cooked rice, which I like to make ahead of time and then store until the day of cooking. Our favorite is regular old Rice-a-Roni or Uncle Ben's, but you can use anything you've got on hand or prefer. You can use any type of salsa here, although chunky works best; use hot, medium, or mild.
- Preheat oven to 350*F.
- Stir together cooked rice, black beans, corn, diced onions, garlic, and salsa in a large oven-safe dish until combined.
- Top with shredded cheese.
- Place dish in oven and bake 20 minutes or until the cheese is melted and beginning to brown.
- Remove from oven and serve hot.
Prep Plan
Prep Plan
1. Cook rice. When cool to the touch, store in the fridge for up to 4 days. 2. Dice onions and mince garlic. 3. If desired, combine cooked rice, black beans, corn, salsa, chicken broth, onions, and garlic in a large resealable container. Store in the fridge for up to 4 days.
