Baked Mexican Bean and Rice Casserole with Cheese
A hearty, one-dish meal combining tender pinto beans, fluffy brown rice, and sweet corn in a creamy, mildly spiced base topped with melted Mexican cheese. This satisfying casserole delivers classic Southwestern flavors in a comforting format that's perfect for weeknight dinners or potluck gatherings. The combination of protein-rich beans and whole grain rice makes it a filling option, while the reduced-fat ingredients keep it lighter without sacrificing taste.
Ingredients
- nonstick cooking spray
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 cup long grain brown rice, cooked
- 1 cup corn, drained, or frozen, thawed
- ⅞ cup reduced-fat Mexican cheese blend, shredded, dividedfull-fat Mexican cheese1:1indulgent
richer flavor
- ¾ cup fat free sour creamregular sour cream1:1traditional
creamier texture
- 2 tablespoon scallions, chopped (dark green part only)
- 1 tablespoon green chile peppers, chopped
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- 1
Preheat oven to 350°F
- 2
Spray a 2-quart glass baking dish with nonstick cooking spray
- 3
Reserve 2 tablespoons of Mexican cheese and set aside
- 4
In a large mixing bowl, combine pinto beans, cooked brown rice, corn, remaining Mexican cheese, sour cream, scallions, green chile peppers, chili powder, salt, and pepper and stir to mix well
- 5
Transfer mixture to prepared baking dish and spread to an even layer
- 6
Bake for 30 minutes
- 7
Remove from oven and sprinkle reserved Mexican cheese on top
- 8
Return to oven and bake approximately 10 minutes or until cheese has melted and just starts to bubble
- 9
Remove from oven and let stand for 5 minutes
- 10
Cut into 6 equal pieces
Tips
Cook the brown rice ahead of time and let it cool completely before mixing to prevent the casserole from becoming mushy.
For extra flavor, use fire-roasted corn or add a pinch of cumin to the spice mixture.
Let the casserole rest for the full 5 minutes before cutting to help it hold its shape when serving.
Good to Know
Cover and refrigerate for up to 3 days. Reheat individual portions in microwave or reheat whole casserole covered at 325°F until warmed through.
Assemble casserole completely, cover tightly, and refrigerate up to 1 day before baking. Add 5-10 minutes to baking time if baking from cold.
Serve hot as a main dish with a side salad or steamed vegetables. Can also work as a hearty side dish for grilled meats.
Common Mistakes
Don't skip the resting time or the casserole will be too loose to cut cleanly.
Avoid using warm rice as it can make the mixture too wet and affect texture.
Substitutions
richer flavor
creamier texture
FAQ
Can I use canned corn instead of frozen?
Yes, just make sure to drain the canned corn well before adding to prevent excess moisture in the casserole.
How long will leftovers keep in the refrigerator?
Covered leftovers will stay fresh for up to 3 days in the refrigerator and reheat well in the microwave.
Can I freeze this casserole?
Yes, you can freeze the baked casserole for up to 3 months. Thaw overnight in refrigerator before reheating.