Tex Mex Rice Casserole with Black Beans
and tomatoes / cheese / Romaine
Treat this casserole as the one-pan base for burrito bowls. Add your favorite fresh taco / burrito bowl toppings to give the dish fresh flavor and color after cooking.
Smarts: Feel free to cook the casserole right inside an oven-safe pan or transfer it to a casserole dish and cover tightly before baking.
- Chili powder - 2 tsp
- Cumin, ground - 1 tsp
- Coriander, ground - 1 tsp
- Garlic powder - 1/2 tsp
- Oregano, dried - 1/2 tsp
- Black pepper - 1/2 tsp
- Salt - 1/2 tsp
- Onions, medium - 1 , diced
- Bell peppers, green - 1 , diced
- Lettuce, romaine - 1 heart , chopped
- Cilantro leaves - 1/4 cup
- Tomatoes, medium - 1 , chopped
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Vinegar, red or white wine - 2 tsp
- Stock, any type - 2 1/2 cups
- Rice, uncooked white - 1 cup (use long grain rice for best results)
- Adobo sauce - 2 tsp (from a can of chipotles in adobo)
- Cheese, cheddar - 4 oz , grated (sub Mexican blend)
- Salsa - for serving
- Sour cream - for serving
Make spice blend - (If prepping right before cooking get oven heating first.) Combine chili powder, cumin, coriander, garlic powder, dried oregano, black pepper, and salt. (Can be done up to 5 days ahead)
Romaine / Cilantro / Tomatoes - Prep as directed.
Beans - Drain and rinse.
Heat oven to 400F / 204C.
Add spice blend, vinegar, and beans and saute until spices are fragrant, ~2 minutes.
Slowly pour stock into the pan, scraping up any browned bits on the bottom of the pan. Bring to a simmer.
When stock is simmering, stir in rice and adobo sauce.
Cover with a lid and transfer to the oven. Bake, covered, until rice is tender and absorbs all of the liquid, 18 to 20 minutes.
Serve rice casserole in bowls and set out toppings to add at the table - cheese, salsa, sour cream, romaine, cilantro, and tomatoes.