Description

This Mexican Brown Rice Bake is a vibrant, hearty casserole loaded with wholesome brown rice, black beans, colorful veggies, and plenty of spices. Baked to perfection and topped with melty cheese, it’s a comforting crowd-pleaser that’s as nutritious as it is flavorful, making it ideal for meatless family dinners or meal preps.

Ingredients

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For the Rice Base

2 cups cooked brown rice
1 (15 oz) can black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned and drained)
1 red bell pepper, diced
1 small red onion, diced
2 cloves garlic, minced

For the Sauce

1 (15 oz) can diced tomatoes, drained
1/2 cup tomato sauce
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper

For the Topping

1 cup shredded Mexican-blend cheese (or Monterey Jack/Cheddar)
1/4 cup chopped fresh cilantro (optional)
Sliced jalapeños (optional)

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Instructions

Preheat the Oven – Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Prepare the Rice Base – In a large bowl, combine the cooked brown rice, black beans, corn, diced red bell pepper, red onion, and minced garlic. Stir until well mixed.
Make the Sauce – In a separate bowl, mix together the drained diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Whisk to combine all the spices thoroughly.
Combine and Assemble – Pour the sauce mixture over the rice and veggies. Stir well to ensure everything is evenly coated, then transfer the mixture to your prepared baking dish, spreading it into an even layer.
Add Cheese and Bake – Sprinkle the shredded cheese evenly over the top. Cover loosely with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.
Garnish and Serve – Remove from the oven and let it cool for a few minutes. Top with chopped cilantro and sliced jalapeños if desired. Slice and serve warm, either as a main dish or a hearty side.

Notes

For extra heat, add chopped chipotle peppers or a splash of hot sauce to the sauce.
This bake is great for meal prep and tastes even better the next day.
To make it vegan, use plant-based shredded cheese.
You can substitute pinto beans or kidney beans for black beans if preferred.
Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 2 months.

Nutrition

Serving Size: 1/6 of bake
Calories: 320
Sugar: 5g
Sodium: 520mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 8g
Protein: 13g
Cholesterol: 12mg