Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tex-Mex Rice and Bean Bake

A hearty casserole that combines basmati rice, kidney beans, and spices, baked to perfection for a satisfying Tex-Mex meal.

  • Total Time: 80 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 cups basmati rice
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup tomato salsa
  • 2 cups chicken broth
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 cup shredded cheese
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine the basmati rice, kidney beans, salsa, chicken broth, chili powder, cumin, salt, and pepper.
  3. Transfer the mixture to a greased casserole dish and cover with a lid or aluminum foil.
  4. Bake in the preheated oven for 35-40 minutes or until the rice is tender.
  5. Remove from the oven, stir, and sprinkle shredded cheese on top. Bake uncovered for an additional 5-10 minutes until the cheese is melted and bubbly.

Notes

This dish can be easily customized for vegan diets by using vegan cheese and additional vegetables.

  • Author: mehdilmh
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Tex-Mex
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 8g
  • Protein: 18g
  • Cholesterol: 35mg

Keywords: casserole, tex-mex, rice and beans, vegetarian, comfort food