Prep Time
10 Min
Cheesy Mexican Rice Casserole
difficulty
Cook Time
30 Min
Total Time
40 Min
Serving
6 People
What You’ll Need
Ingredients
- 2 tbsp olive oil
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 ½ cups long-grain white rice
- 1 tbsp Tone’s® Mexican Rice Seasoning
- 1 (8 oz) can tomato sauce
- 2 ½ cups chicken or vegetable broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 cup frozen corn
- 1 ½ cups shredded Mexican blend cheese, divided
- ½ cup sour cream
- ¼ cup chopped fresh cilantro, for garnish
How to Make it?
Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add onion and cook 2 minutes. Add garlic and cook 30 seconds. Add rice and Tone’s® Mexican Rice Seasoning and cook for 2-3 minutes, stirring frequently, until lightly golden. Add tomato sauce and broth and bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
Remove from heat and stir in black beans, diced tomatoes with green chilies, corn, 1 cup of shredded cheese and sour cream. Mix until well combined.
Transfer mixture to the greased baking dish. Sprinkle remaining ½ cup of cheese on top. Bake uncovered for 10 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro and enjoy!
