This recipe for Mexican black beans and rice dish is versatile and delicious. It's easy to make and there's plenty to feed a crowd.
I'm always looking for a good casserole to take to a potluck dinner, or to serve at home. My chicken and black bean tortilla casserole is one of my readers' favorite posts. But growing up we ate a lot of rice, and since my family loves the taste of Mexican food, I wanted to come up with a good Mexican rice and black bean casserole recipe, to add to my arsenal.
I chose black beans for this rice casserole because it's a family favorite, however, you could substitute pinto beans or even kidney beans if you prefer. The same goes for sweet and hot peppers. Use what you like. You can't go wrong. I might have also added some chopped fresh cilantro but my husband is one of those people who hate cilantro, while I love it.
The corn in the picture above is actually frozen roasted corn I found in the grocery store. I love the touch of smokiness it gives to the dish. Just thaw it in the microwave before using it in the casserole. Of course, any kind of corn would work just as well.
We like our food a little on the spicy side. Here's a tip; the more veins and seeds you keep when chopping your jalapeno peppers, the spicier your dish.
For extra flavor, I added spices including oregano, cumin, paprika, and coriander. However, you could simply use chili powder if that's all you have.
Sometimes when you have vegetables in with the rice, you make have to cook it a little longer than the normal 20 minutes. You'll know when it's done when the rice is nice and plump, and there's not a lot of liquid remaining.
This recipe makes a large casserole dish, but you can cut it in half for a smaller group.
However, it is pretty good leftover, so you may want to make the entire batch.
Mexican Black Beans and Rice Casserole
- 2 tablespoons oil
- 1/2 red bell pepper - diced
- 2 jalapeno peppers - finely diced
- 2 cloves garlic - finely diced or grated
- 1/2 medium onion - diced
- 2 cans black beans - drained and rinsed
- 2 cups converted rice - (long-grain rice) uncooked
- 1/2 teaspoon turmeric optional
- 4 cups water
- 1 cup roasted corn
- 1/2 tablespoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon coriander
- 1 cup shredded Mexican cheese blend.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice and zest of one lime
- 1 can 15 oz diced tomatoes
- In a large skillet on medium heat, saute onion, red pepper, garlic, and jalapeno peppers in oil for about 3 to 5 minutes on medium-high heat until they become soft.
- Add cumin, oregano, paprika, coriander, salt, and pepper.
- Next, add the tomatoes and rice and stir well, for about 30 seconds.
- Add water and turmeric.
- Bring to a boil.
- Turn to low and cover.
- Simmer for 20 minutes.
- Once the rice is cooked add corn, beans, lime juice and zest. Mix well.
- Add cheese mix well and pour into a large casserole dish.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.