Simple Mexican Rice and Bean Bake

Loaded with bold flavors and vibrant textures, the Simple Mexican Rice and Bean Bake is a one-dish wonder that brings effortless Tex-Mex flair to your dinner table. Perfect for busy weeknights, this hearty recipe combines tender cooked rice, protein-packed black beans, juicy diced tomatoes, and sweet corn—all seasoned with smoky paprika, chili powder, and cumin—for a dish that's as satisfying as it is colorful. Topped with a generous layer of melted Mexican cheese blend and finished with optional fresh cilantro, this bake is oven-to-table in just 30 minutes. Serve it warm with creamy sour cream and buttery avocado for a crowd-pleasing meal that's vegetarian, family-friendly, and bursting with Southwestern flavor. Designed to streamline dinner prep, it's a perfect addition to your rotation of quick and easy casseroles!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 cups cooked white or brown rice
• 1 15-ounce can canned black beans, rinsed and drained
• 1 15-ounce can canned diced tomatoes
• 1 cup frozen corn, thawed
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups shredded Mexican cheese blend
• 0.25 cup fresh cilantro, chopped (optional)
• 0 sour cream (for serving, optional)
• 0 sliced avocado (for serving, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Add the garlic and cook for another 30 seconds, stirring frequently to avoid burning.

Step 4

In a large mixing bowl, combine the cooked rice, black beans, diced tomatoes (with their juices), thawed corn, chili powder, cumin, smoked paprika, salt, and black pepper. Stir until evenly mixed.

Step 5

Add the sautéed onions and garlic to the bowl and mix to incorporate.

Step 6

Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded Mexican cheese blend over the top.

Step 7

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Step 8

Remove from the oven and let it cool slightly for 5 minutes. Garnish with chopped fresh cilantro, if desired.

Step 9

Serve warm with optional toppings like sour cream and sliced avocado. Enjoy your flavorful Mexican Rice and Bean Bake!

Nutrition Facts

Serving size	(2433.1g)

Amount per serving	% Daily Value*
Calories	3877.3

Total Fat 214.1g	0%
Saturated Fat 98.3g	0%
Polyunsaturated Fat 6.3g
Cholesterol 536.3mg	0%
Sodium 6887.5mg	0%
Total Carbohydrate 330.5g	0%
Dietary Fiber 49.2g	0%
Total Sugars 33.4g
Protein 176.5g	0%

Vitamin D 102.6IU	0%
Calcium 3904.7mg	0%
Iron 25.8mg	0%
Potassium 3629.0mg	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: 48.7%

Protein: 17.9%

Carbs: 33.4%