Coronado Rice Casserole

Bursting with bold Tex-Mex flavors, Coronado Rice Casserole is the ultimate comfort food that’s as vibrant as it is hearty. This easy-to-make dish combines fluffy long-grain white rice with a medley of colorful vegetables, protein-packed black beans, zesty diced tomatoes with green chilies, and a warming blend of spices like cumin, chili powder, and smoked paprika. Topped with a generous layer of melted cheddar cheese, this casserole is baked to golden perfection. Perfect for weeknight dinners or a crowd-pleasing potluck dish, it’s ready in just an hour and serves six. Garnish with fresh cilantro for a fragrant finish, and enjoy a satisfying, wholesome meal that’s full of flavor in every bite. Ideal keywords: Tex-Mex casserole, rice casserole, vegetarian dinner, cheesy casserole recipe.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) sweet corn, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoons smoked paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 cups shredded cheddar cheese
• 2 tablespoons fresh cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the rice under cold water until the water runs clear to remove excess starch.

Step 3

In a medium-sized saucepan, bring 2 cups of water to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and fluff with a fork.

Step 4

In a large skillet over medium heat, melt the butter. Add the diced onion, green bell pepper, and red bell pepper. Sauté for 5 minutes, or until the vegetables are softened.

Step 5

Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 6

Stir in the diced tomatoes with green chilies, black beans, and sweet corn. Mix well to combine.

Step 7

Season the mixture with ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to evenly distribute the spices.

Step 8

Add the cooked rice to the skillet and mix it thoroughly with the vegetable mixture. Adjust seasoning to taste if needed.

Step 9

Transfer the rice and vegetable mixture to a greased 9x13-inch baking dish. Spread it out evenly.

Step 10

Sprinkle the shredded cheddar cheese over the top of the casserole.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 12

Remove the casserole from the oven and let it rest for 5 minutes before serving.

Step 13

Garnish with freshly chopped cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	(2437.3g)

Amount per serving	% Daily Value*
Calories	2287.0

Total Fat 104.7g	0%
Saturated Fat 62.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 307.9mg	0%
Sodium 5994.9mg	0%
Total Carbohydrate 252.3g	0%
Dietary Fiber 47.5g	0%
Total Sugars 47.0g
Protein 107.4g	0%

Vitamin D 4.5IU	0%
Calcium 1960.9mg	0%
Iron 16.2mg	0%
Potassium 3386.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 18.0%

Carbs: 42.4%