**Introduction**
This Mexican Brown Rice Bake is a delicious and nutritious dish that brings together the vibrant flavors of Mexican cuisine in one comforting casserole. Perfect for busy weeknights or family gatherings, it’s a versatile recipe that can be customized to suit your taste preferences.
Packed with wholesome ingredients like brown rice, black beans, and fresh vegetables, this dish is not only satisfying but also gluten-free and meal-prep friendly.
Whether you’re looking for a hearty main course or a side dish to complement your meal, this bake is sure to impress. With its layers of rice, beans, salsa, and melted cheese, it’s a crowd-pleaser that’s easy to prepare and even easier to enjoy. Let’s dive into the recipe and discover how to make this flavorful dish!
**Ingredients**
The ingredients for this Mexican Brown Rice Bake are simple and easy to find. You’ll need cooked brown rice, black beans, corn kernels, diced tomatoes, finely chopped onion, and diced bell peppers. For flavor, gather chili powder, cumin, smoked paprika, salt, and pepper. The dish is topped with shredded cheddar or Mexican blend cheese and salsa. A drizzle of olive oil and a sprinkle of fresh cilantro add the finishing touches.
**Instructions**
Start by preheating your oven to 375°F (190°C) and lightly greasing a baking dish with olive oil or cooking spray. In a large mixing bowl, combine the cooked brown rice, black beans, corn, diced tomatoes, onions, and bell peppers. Add the chili powder, cumin, smoked paprika, salt, and pepper, then mix everything well to ensure the flavors are evenly distributed.
Next, spread half of the rice mixture evenly into the prepared baking dish. Drizzle half of the salsa over the mixture and sprinkle half of the shredded cheese on top. Repeat the layers with the remaining rice mixture, salsa, and cheese. This layering technique ensures every bite is packed with flavor.
Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and slightly golden. Once baked, remove the dish from the oven and let it cool for about 5 minutes.
Garnish the casserole with freshly chopped cilantro before serving. This adds a fresh, herby note that complements the rich flavors of the dish. Serve warm and enjoy!
**How to Make**
To make this Mexican Brown Rice Bake, begin by preheating your oven and preparing your ingredients. Cook the brown rice if you don’t have leftovers, and drain and rinse the black beans. Dice the tomatoes, onions, and bell peppers, and measure out the spices and salsa.
In a large mixing bowl, combine the cooked brown rice, black beans, corn, diced tomatoes, onions, and bell peppers. Add the chili powder, cumin, smoked paprika, salt, and pepper, then mix everything thoroughly. This step ensures that every bite is flavorful and well-seasoned.
Transfer half of the rice mixture into a greased baking dish, spreading it evenly. Drizzle half of the salsa over the mixture and sprinkle half of the shredded cheese on top. Repeat the layers with the remaining rice mixture, salsa, and cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. This allows the flavors to meld together and the cheese to melt. After 20 minutes, remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and slightly golden.
Once baked, remove the dish from the oven and let it cool for about 5 minutes. This resting time allows the casserole to set slightly, making it easier to serve. Garnish with freshly chopped cilantro for a burst of freshness.
Serve the casserole warm, with optional toppings like sliced avocado, sour cream, or jalapeños. Pair it with a crisp green salad or a bowl of tortilla chips for a complete meal. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
**Variations**
This recipe is highly customizable. You can add shredded chicken or ground beef for extra protein. Swap the black beans for pinto beans or kidney beans if preferred. For a spicier kick, use hot salsa or add diced jalapeños to the rice mixture. If you’re not a fan of cilantro, try garnishing with green onions or parsley instead.
**Tips**
Cook the brown rice ahead of time to save on prep work. Leftover rice works perfectly in this recipe. Adjust the spice level to your liking by using mild, medium, or spicy salsa. You can also add a pinch of cayenne pepper for extra heat.
Experiment with different types of cheese, such as pepper jack or Monterey jack, for a unique twist. If you’re short on time, use pre-chopped vegetables or canned diced tomatoes with green chilies for added flavor.
To make the dish even healthier, use low-fat cheese or reduce the amount of cheese used. For a vegan version, skip the cheese or use a plant-based alternative. If you’re serving a crowd, double the recipe and use a larger baking dish.
When layering the casserole, press down gently on the rice mixture to create an even layer. This helps the casserole hold together better when serving. If you prefer a crispier top, broil the casserole for the last 2–3 minutes of baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This dish also freezes well, so consider making a double batch and freezing half for later.
**Conclusion**
This Mexican Brown Rice Bake is a flavorful, satisfying dish that’s perfect for any occasion. Its combination of wholesome ingredients and bold flavors makes it a standout recipe that’s both easy to prepare and delicious to eat. Whether you’re cooking for your family or hosting a gathering, this casserole is sure to be a hit.
With its versatility and meal-prep-friendly nature, this dish is a great addition to your recipe collection. Customize it to suit your taste, and enjoy the comforting flavors of Mexican cuisine in every bite. Give it a try, and it might just become a regular in your meal rotation!