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Southwest Rice & Black Bean Casserole

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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.

Serving of southwest black beans and rice casserole

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.

Ingredients for southwest rice and beans

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. 

Jalapeno pepper sliced

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.

Vegetables and rice in saucepan

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.

Black bean and rice casserole

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.

Patti signature

 

 

Yield: 8 - 10

Southwest Rice & Black Bean Casserole

Southwest Rice & Black Bean Casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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

  1. Saute onion, red pepper, garlic and jalapeno peppers in oil for about 3 to 5 minutes on medium high heat until they become soft.
  2. Add cumin, oregano, paprika, corriander, salt and pepper.
  3. Next add the rice and stir well, for about 30 seconds.
  4. Add water and turmeric.
  5. Bring to a boil.
  6. Turn to low and cover.
  7. Simmer for 20 minutes.
  8. Once rice is cooked add corn, beans, lime juice and zest. Mix well.
  9. Add cheese mix well and pour into large casserole dish.
© Patti Estep

 

About Patti Estep

Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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Comments

  1. Rhonda J Hunter says

    March 5, 2017 at 1:35 am

    Had to make this, but added 1/2 cup extra cheese sprinkled on top and baked until cheese topping melted.

    Reply

  2. Melinda says

    March 3, 2017 at 10:43 am

    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:)

    Reply

  3. Lisa Weinstein says

    March 3, 2017 at 9:52 am

    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.

    Reply

    • Patti Estep says

      March 3, 2017 at 10:14 am

      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

      Reply

  4. Suzee Bain says

    March 3, 2017 at 9:24 am

    Step 9 says add cheese, but it doesn’t look like there is cheese in the casserole, nor is it listed in the ingredients!

    Reply

    • Patti Estep says

      March 3, 2017 at 10:19 am

      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

      Reply

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