Cheesy Southwestern Rice Bake with Black Beans and Corn
This Cheesy Southwestern Rice Bake with Black Beans and Corn is a delightful, flavor-packed one-dish meal that will transport your taste buds straight to the vibrant flavors of Mexico. Rich in nutrients and protein, this dish combines fluffy rice with hearty black beans, sweet corn, and a medley of spices, all topped with melty, gooey cheese. Perfect as a main course or as a filling for burritos, this versatile recipe can be served solo or with crispy tortilla chips for dipping, making it an ideal addition to any weeknight dinner or family gathering. Customize it with your favorite toppings like fresh cilantro, creamy avocado, and zesty sour cream for a truly satisfying experience.
4-6
Servings
200
Calories
14
Ingredients
Ingredients
Basmati rice or white rice
1 cup (cooked to package instructions with a firm texture)
Olive oil
2-3 tablespoons
Onion
1 large (diced)
Garlic cloves
4 (finely chopped)
Jalapeno pepper
1 (finely diced (to taste))
Corn
1 cup
Chili powder
2 tablespoons (various types like chipotle, ancho, etc.)
Cumin
2 teaspoons
Black beans
1 (15 ounce) can (drained and rinsed well)
Diced tomatoes with green chilies
1 (10 ounce) can (drained)
Shredded cheddar cheese or Monterey Jack cheese
2 cups (plus extra for melting on top)
Cilantro, green onions, sour cream, and avocado
to taste (for garnish)
Tortilla chips
optional
Flour tortilla
optional
Instructions
1
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes soft and translucent.
2
Stir in the minced garlic and cook for an additional 2 minutes until fragrant. Next, add the finely diced jalapeno and corn, mixing thoroughly.
3
Sprinkle the chili powder and cumin into the pan, stirring to coat the vegetables evenly.
4
Add the drained and rinsed black beans and the drained diced tomatoes with green chilies into the skillet, stirring until everything is well combined.
5
Remove the pan from heat and gently fold in the cooked rice until it is fully integrated with the vegetable and bean mix.
6
Add the shredded cheese and stir until it is melted and evenly distributed throughout the mixture. Taste and season with salt and pepper as needed.
7
If using cold rice, cover the pan with a lid for a few minutes to warm through while the cheese melts. Sprinkle any extra cheese on top before serving.
8
Serve the cheesy rice mixture hot, garnished with fresh cilantro, green onions, slices of avocado, and a dollop of sour cream. Enjoy it with tortilla chips or in warm flour tortillas for a delightful meal!
Nutrition Information
10g
Fat
22g
Carbs
12g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Cheesy Southwestern Rice Bake with Black Beans and Corn.
What type of rice is recommended for this dish?
Basmati rice or white rice is recommended for this dish.
How should the rice be prepared before adding it to the skillet?
The rice should be cooked to package instructions with a firm texture before being folded into the mixture.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
How many servings does this rice bake provide?
This recipe makes approximately 4-6 servings.
How many calories are in one serving?
There are 200 calories per serving.
What is the protein content per serving?
Each serving contains 12g of protein.
How much fat is in this dish?
There are 10g of fat per serving.
What is the carbohydrate content of this recipe?
There are 22g of carbohydrates per serving.
How much fiber is in each serving?
Each serving provides 4g of fiber.
What kind of beans are used in this recipe?
One 15 ounce can of black beans, drained and rinsed well, is used.
What types of cheese are suggested?
Shredded cheddar cheese or Monterey Jack cheese are the suggested options.
How much cheese should I use?
The recipe calls for 2 cups of cheese plus extra for melting on top.
What spices are needed for the Southwestern flavor?
You will need 2 tablespoons of chili powder and 2 teaspoons of cumin.
How many garlic cloves are required?
The recipe requires 4 finely chopped garlic cloves.
How should the onion be cooked?
One large diced onion should be sautéed in olive oil for about 5 minutes until soft and translucent.
What type of canned tomatoes are used?
One 10 ounce can of drained diced tomatoes with green chilies is used.
What amount of corn is added to the mixture?
The recipe uses 1 cup of corn.
How much olive oil is used for sautéing?
Between 2 and 3 tablespoons of olive oil are needed.
What are the recommended garnishes?
Garnishes include fresh cilantro, green onions, sour cream, and avocado.
Can this be served with tortilla chips?
Yes, serving with tortilla chips is an optional and popular choice.
How is the jalapeno prepared?
One jalapeno pepper should be finely diced to taste.
What is the cooking method for this recipe?
This is a stovetop recipe that uses a large skillet.
What should I do if the rice is cold when I add it?
Cover the pan with a lid for a few minutes to warm the rice through while the cheese melts.
Can I use flour tortillas with this dish?
Yes, you can enjoy the mixture inside warm flour tortillas.
Is the dish considered spicy?
It is tagged as spicy due to the jalapeno, chili powder, and green chilies.
What is the total ingredient count for this recipe?
The recipe uses 14 ingredients.
How long should I cook the garlic?
Cook the minced garlic for an additional 2 minutes after the onions are soft until fragrant.
What tags are associated with this recipe?
Tags include Mexican, cheesy rice, black beans, one dish meal, vegetarian, stovetop, quick meal, comfort food, and spicy.
When do I add the cheese?
Add the shredded cheese after folding the rice into the vegetable and bean mixture, stirring until melted.