Fiesta Rice Cheesy Casserole
Equipment
Ingredients
- 1 large yellow onion diced
- 2 cups long grain white rice cooked
- 1 cup canned black beans cooked
- .5 cup chunky salsa
- .5 cup chicken broth
- 3 cloves garlic minced
- 1 cup corn kernels 2
- 2 cups shredded cheddar cheese
Instructions
Prep Ahead
- Cook rice. When cool to the touch, store in the fridge for up to 4 days.
- Dice onions and mince the garlic.
- 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.
Prepare from Prepped
- Preheat oven to 350*F.
- Combine the cooked rice, black beans, salsa, broth, garlic, and corn in a large oven-safe pot, stirring 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.
Make From Fresh
- Preheat oven to 350*F.
- Heat olive oil over medium heat in a large, oven-safe pot until the oil is shimmering.
- Add the onions and cook until they are beginning to go translucent, about 5 minutes.
- Add the cooked rice, black beans, corn, garlic, and salsa 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.
Video
Notes
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.