This recipe for southwest rice and black bean casserole 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 pot luck 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 southwest flavors, I wanted to come up with a good southwest 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 the sweet and hot peppers. Use what you like. You can't go wrong. I might have also added some chopped 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.
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.
Southwest Rice & Black Bean Casserole
A great side dish for any meal this southwest rice and black bean casserole is easy to make. Bring it to a pot luck gathering or serve it at dinner with any grilled dish or main entree.
Ingredients
- 2 tablespoons oil
- 1/2 red pepper - diced
- 2 jalapeno peppers - finely dices
- 2 cloves garlic - finely diced or grated
- 1/2 medium onion - diced
- 2 cans black beans - drained and rinsed
- 2 cups converted 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 corriander
- 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
Instructions
- 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 rice is cooked add corn, beans, lime juice and zest. Mix well.
- Add cheese mix well and pour into large casserole dish.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 230Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 651mgCarbohydrates: 33gFiber: 8gSugar: 6gProtein: 10g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Barb
Which step do you add the tomatoes?
Patti Estep
Oh no. I can't believe I left that step out. You would add the tomatoes with the rice or water. Sorry about that. Thanks for bringing it to my attention Barb.
Rhonda J Hunter
Had to make this, but added 1/2 cup extra cheese sprinkled on top and baked until cheese topping melted.
Patti Estep
Hi Rhonda,
We are huge cheese lovers and I think melted cheese on top sounds like an excellent idea.
Thanks for sharing,
Patti
Melinda
I will be making this recipe soon! Looks delicious,and I am sure it tastes great as well. I love any kind of beans and rice dish. Cilantro I love as well:)
Patti Estep
Hi Melanie,
So glad to hear that you like the recipe, and that they are others like me who love cilantro.
Thanks for stopping by,
Patti
Lisa Weinstein
Looks yummy!! I am one of those cilantro haters even though I grew up in South Texas :). BTW I love the chocolate cookies from your Valentines day post. I didn't make the filling since I ran out of time. Love your blog.
Patti Estep
Hi Lisa,
I'm so glad you are enjoying the blog.
The rice casserole was great even without the cilantro. 🙂
Thanks for letting me know that you like the cookies too.
Have a great weekend!
Patti
Suzee Bain
Step 9 says add cheese, but it doesn't look like there is cheese in the casserole, nor is it listed in the ingredients!
Patti Estep
Hi Suzee,
Thank you for pointing that out. I did include 1 cup of shredded Mexican cheese blend. You can see it in the ingredients picture. I've updated the recipe to include it there too. Of course, if you prefer you could leave the cheese out and it would still be great.
Thank you so much for pointing out my error and have a great weekend!
Patti
Carole @ Garden Up Green
This looks really tasty and something my husband might even like because he does enjoy his rice and beans. I like cilantro too - especially during the summer. Thank you I'm going to try this one.
Patti Estep
Hi Carole,
I'm so glad you like it and I'm sure you will love adding a little fresh cilantro with in come summer.
Thanks for stopping by,
Patti