This is a comforting and flavorful Mexican Rice Casserole. Rice blended with spicy tomatoes, black beans, sweet corn, sour cream and cheese throughout and on top of this casserole makes it a winner in our home. When I make this casserole, we eat it as the main dish. Some of you may want to serve this as a side with your meal. One way or another, it is full of flavor!
I sometimes divide this casserole in half and bake half of the casserole, and freeze the other half. If you freeze this casserole, just hold the cheese on top until you are ready to bake it.
At Tabs and Tidbits, we like a little heat in our food. The spicy register can go up or down based on the salsa, Rotel tomatoes, and cheese you put into the dish. Spicy or mild this Mexican Rice Casserole is flavorful and filling!
Mexican Rice Casserole
- 3 cups white long grain rice cooked
- 1 15 oz can black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup of your favorite salsa mild, medium or hot (I use medium heat)
- 1 can Rotel tomatoes drained (I use the original heat, but you can go for the mild or hot)
- 1 cup sour cream
- 2 cups grated Monterey jack cheese pepper jack cheese if you want more heat
- 2 green onions chopped white and green parts
- 2 cups grated Colby jack cheese for topping
- Preheat oven to 350 degrees. Grease a 9x13 baking dish.
- Put all of the ingredients in a large bowl except the Colby jack cheese and stir until combined.
- Pour the rice mixture into the baking dish and smooth the top.
- Layer the grated Colby jack cheese on top.
- Bake in the oven, uncovered, for 50 minutes.
- Serve and enjoy!