Description
A flavorful and easy one pot Mexican rice casserole that combines rice, beans, and spices.
Ingredients
Scale
- 2 cups long-grain rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- In a large pot, combine rice, black beans, corn, diced tomatoes, vegetable broth, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked.
- If using, stir in shredded cheese until melted.
- Remove from heat and let it sit for 5 minutes before serving.
Notes
- Customize with your favorite vegetables.
- Add cooked chicken or beef for extra protein.
- Top with avocado or cilantro for garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: one pot mexican rice casserole