What Makes This Recipe So Good
There’s a ton of delicious flavor here! Rich salsa, tender rice, savory black beans, zesty cheese, and your favorite taco seasoning baked into one delicious vegetarian dish. Mexican rice casserole is a one-dish dish! Just dump all the ingredients in the casserole dish, stir well, and pop it in the oven. No dirtying multiple bowls or utensils, and even better – no cleaning multiple bowls or utensils. This is a slow-bake recipe, which gives you time to do other things. No running back to the oven to stir every few minutes or anything like that. This dish takes care of itself! To make things even more convenient, feel free to do the prep work earlier in the day and then just put the casserole in the oven about an hour before you’re ready to eat.
Chef’s Tips
The rice really controls the baking here, so use it as your guide. After 50 minutes in the oven, uncover the dish and taste the rice. If it’s tender, you’re ready to move on to the next step. If it’s still firm or crunchy and undercooked, put the foil back on and put the dish back in the oven for 10 or 15 minutes. After that, test it again and move forward if it’s tender. Don’t worry if the Mexican rice casserole is a little loose or liquidy after you remove the foil, before you add the cheese. It’ll firm up as it rests after baking and be the perfect consistency. Feel free to add any of your favorite toppings not mentioned here. A squeeze of lime, a sprinkle of diced onion or jalapeño, or a drizzle of queso would all be delish. You can also serve the casserole with tortilla chips or even slices of bell pepper to act as chips.
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