Description
A quick, cheesy rice and black bean casserole with tangy salsa and a golden cheese topping. Perfect for busy weeknights, this Mexican-inspired dish combines creamy beans, fluffy rice, and crispy cheese edges.
Ingredients
1 cup white or brown rice
1 cup salsa (spring onion recommended)
2 cups water (3.5 cups for brown rice)
2 tbsp lime juice (fresh preferred)
1 (15-ounce) can black beans, rinsed and drained
1 cup shredded Cheddar or Colby Jack cheese
Instructions
Combine rice, salsa, and adjusted water in a rice cooker or saucepan.
Cook according to rice type (20 minutes for white, +15 minutes for brown).
Stir in lime juice immediately after cooking.
Preheat oven to 450°F (232°C) while transferring rice to a casserole dish.
Evenly spread rinsed black beans over the rice.
Layer the shredded cheese on top of the beans.
Place in oven for 4-6 minutes until edges crisp and golden.
Let rest 3 minutes before serving.
Notes
Use a rice cooker for even heat distribution
Leave casserole uncovered during baking
Add ½ tsp garlic powder with cheese for extra depth
Place parchment paper under the dish for easy cleanup
Adjust water to 3.5 cups if using brown rice
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg