Tex Mex Rice Casserole with Black Beans
and tomatoes / cheese / Romaine

Name: Tex Mex Rice Casserole with Black Beans
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tsp Chili powder; 1 tsp Cumin, ground; 1 tsp Coriander, ground; 1/2 tsp Garlic powder; 1/2 tsp Oregano, dried; 1/2 tsp Black pepper; 1/2 tsp Salt; 1 Onions, medium, diced; 1 Bell peppers, green, diced; 1 heart Lettuce, romaine, chopped; 1/4 cup Cilantro leaves; 1 Tomatoes, medium, chopped; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 2 tsp Vinegar, red or white wine; 2 1/2 cups Stock, any type; 1 cup Rice, uncooked white (use long grain rice for best results); 2 tsp Adobo sauce (from a can of chipotles in adobo); 4 oz Cheese, cheddar, grated (sub Mexican blend); for serving Salsa; for serving Sour cream

Active: 25 Total: 45

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Tex Mex Spice Blend:

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

Rice and Black Bean Casserole:

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

Prep

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)
Onions / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
Romaine / Cilantro / Tomatoes - Prep as directed.
Beans - Drain and rinse.

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Make

Heat oven to 400F / 204C.
Heat a Dutch oven or large oven-safe skillet with oil over medium heat. Add onions and bell peppers with some salt. Saute until tender, 5 to 6 minutes.
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.

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