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.
- 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
- 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.