Mexican Casserole with Beans, Rice and Cheese Recipe
This casserole is made of layers of rice, beans, vegetables and cheese, baked together until lightly browned. It’s a bit like lasagne, but instead of pasta you have rice and beans, and the flavour comes from cumin, chili and tomatoes. It’s a practical dish for a family dinner, easy to portion and great for reheating.
This Mexican-style casserole combines rice, beans and cheese in a layered form that really does resemble lasagne, but with a distinct note of cumin, chili and tomatoes. Thanks to the beans and rice it’s very filling and full of plant protein, making it perfect for one-dish home cooking. The lightly browned cheese forms a crispy golden crust hiding an aromatic, warming filling underneath.
Chef's tips
Make sure the rice is al dente – if you overcook it, it will turn into a dense, unappealing mass after baking. Cook the bean and vegetable sauce until it clearly thickens; if it’s too runny, the casserole will be watery. After taking it out of the oven, be sure to give it a few minutes to rest – it’s easier to cut and the portions hold their shape better.
How to serve
Serve it with a simple salad of tomatoes, red onion and lime or with crunchy lettuce and a yogurt dressing to balance the richer character of the dish. To drink, homemade lime lemonade or a light lager-style beer work very well. This dish is especially handy on busy weekdays or for evening movie sessions when everyone can scoop a portion straight from the dish.
Ingredients
- long-grain rice dry - 200 g
- canned red kidney beans drained and rinsed - 400 g
- canned chopped tomatoes one can - 400 g
- canned corn drained - 150 g
- green bell pepper diced - 1 piece
- onion diced - 1 piece
- garlic chopped - 2 cloves
- yellow cheese grated - 150 g
- vegetable oil for frying - 2 tablespoon
- ground cumin - 1 teaspoon
- sweet paprika powder - 1 teaspoon
- hot paprika powder or less if you prefer it milder - 0.5 teaspoon
- salt or to taste - 1 teaspoon
- ground black pepper - 0.25 teaspoon
- fresh coriander chopped, for serving - 0.25 bunch
Preparation
- Cook the rice in salted water according to the package instructions until tender but not overcooked. Drain and set aside.
- Preheat the oven to 190°C (top and bottom heat). Prepare an ovenproof dish about 20×30 cm and lightly grease it with oil.
- Heat the oil in a large pan over medium heat. Add the onion and fry for 3–4 minutes until it softens and becomes slightly translucent.
- Add the garlic and pepper and fry for another 4–5 minutes, stirring, until the pepper softens.
- Add the cumin, sweet paprika and hot paprika, stir and fry for about 1 more minute until the spices become very fragrant.
- Add the canned tomatoes, beans and corn. Stir, season with salt and pepper, then cook over medium heat for 8–10 minutes until the sauce thickens slightly.
- Spread an even layer of cooked rice over the bottom of the oven dish, pressing it down lightly with a spoon.
- Spread the bean and vegetable sauce evenly over the rice.
- Sprinkle the grated cheese evenly over the top.
- Place the dish in the preheated oven and bake for 15–20 minutes, until the cheese has melted and is lightly browned around the edges.
- After removing from the oven, let the casserole rest for 5–10 minutes so it firms up slightly and is easier to cut. Sprinkle with fresh coriander before serving.
Storage
Store leftovers covered in the fridge for up to 3 days. Reheat in the oven or in a covered pan over low heat; if it seems a bit dry, add a splash of water or tomato passata while reheating.
