These Mexican rice casseroles with black beans and corn are easy, satisfying options for busy weeknights or casual family dinners.
Each recipe pairs simple ingredients with plenty of flavor, and many can be prepped ahead.
Browse these ideas to find a casserole that fits your schedule and what you have on hand.
Helpful Tips Before You Start
A few simple steps can help your Mexican rice casserole bake up flavorful and evenly cooked.
Check the Rice Before Baking
If your recipe uses uncooked rice, follow its liquid amounts and baking time closely. Different rice varieties absorb liquid at different rates.
Drain and Rinse the Beans
Drain and rinse canned black beans to remove excess salt and liquid. This helps keep the casserole from turning watery.
Use Frozen Corn Straight From the Freezer
There’s no need to thaw frozen corn first. Add it directly to the casserole so it warms as the dish bakes.
Taste Before Adding Salt
Black beans, broth, salsa, and cheese can all add salt. Taste the mixture when possible, then season to suit.
Let It Rest Before Serving
Rest the casserole for about five minutes after baking. This gives the rice time to settle and makes serving easier.
One-Pan Mexican Rice Casserole with Black Beans, Corn, and Roasted Poblano
This one-pan casserole brings together fluffy rice, hearty black beans, sweet corn, and smoky roasted poblano. Tomato, cumin, and chili powder give it a warm Mexican-inspired flavor, while melted cheese makes the top comforting and savory.
It works well for a weeknight dinner or a casual meal with friends, and it keeps cleanup simple. Serve it straight from the skillet for a filling, colorful dish with tender rice and a lightly crisp, cheesy top.
Serves 4 people.
Ingredients
- 1 large poblano pepper
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 ounces) diced tomatoes
- 1 1/2 cups low-sodium vegetable broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1/2 teaspoon salt
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Roast the poblano over a gas flame, under a broiler, or on a hot dry skillet, turning it until the skin is blistered on all sides. Place it in a covered bowl for 10 minutes, then rub off the loose skin, remove the stem and seeds, and dice the pepper.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
- Add the rice, cumin, and chili powder. Stir for about 1 minute to coat the rice in the oil and spices.
- Stir in the diced tomatoes with their juices, vegetable broth, black beans, corn, diced poblano, and salt. Bring the mixture to a gentle boil, then cover the skillet and reduce the heat to low.
- Cook for 18 to 20 minutes, until the rice is tender and the liquid has been absorbed. Keep the lid on while it cooks so the rice steams evenly. If the rice is still firm, add a small splash of broth, cover, and cook for a few more minutes.
- Remove the skillet from the heat. Sprinkle the Monterey Jack evenly over the rice mixture. Cover for 2 to 3 minutes, until the cheese melts. Finish with cilantro and serve with lime wedges.
Extra Tips
For a deeper smoky flavor, roast the poblano until its skin is well blistered, then remove only the loose skin so a little char remains. Let leftovers cool before refrigerating, and reheat them covered with a splash of broth to keep the rice tender. A squeeze of lime just before serving brightens the beans, corn, and roasted pepper.Course: Main Course Cuisine: Mexican Equipment: Large Oven-Safe Skillet, Cutting Board, Knife, Covered Bowl
Cheesy Enchilada Mexican Rice Casserole with Black Beans and Corn
This casserole brings together tender Mexican-style rice, hearty black beans, sweet corn, and enchilada sauce under a golden layer of melted cheese. It is a cozy, filling meal with plenty of savory flavor and a little smoky heat.
Serve it for a weeknight dinner or bring it to a casual potluck. The rice stays soft and satisfying, while the cheesy top gives each portion a comforting baked finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 cup long-grain white rice, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1½ cups low-sodium vegetable broth
- 1 cup red enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1 cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the rinsed rice, cumin, and chili powder. Cook for 1 minute, stirring so the rice is coated with the oil and spices.
- Add the vegetable broth and enchilada sauce. Bring the mixture to a gentle boil, then lower the heat, cover, and simmer for 15 minutes.
- Fold in the black beans and corn. Transfer the mixture to the prepared baking dish and spread it evenly. Cover the dish with foil and bake for 15 minutes, until the rice is tender and the liquid is absorbed.
- Remove the foil and sprinkle the Monterey Jack cheese evenly over the casserole. Bake uncovered for 5 to 7 minutes, until the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes. Sprinkle with cilantro and serve with lime wedges.
Extra Tips
For a milder casserole, choose a mild red enchilada sauce. If the rice is still a little firm after baking, cover the dish again and bake for a few more minutes before adding the cheese. Leftovers reheat well covered in the oven or in the microwave, with a small splash of broth to keep the rice moist.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Foil
Mexican Rice Casserole with Black Beans, Corn, and Shredded Chicken
This casserole brings together tender rice, shredded chicken, black beans, and sweet corn in a warmly spiced tomato sauce. A layer of melted cheese gives it a cozy, satisfying finish.
It works well for a family dinner or an easy meal to share. Each serving has a mix of soft rice, hearty beans, juicy chicken, and a little fresh brightness from cilantro and lime.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup long-grain white rice, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 cup low-sodium chicken broth
- 1 cup cooked, shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and red bell pepper and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the garlic, cumin, chili powder, salt, and black pepper. Cook for about 30 seconds, just until fragrant.
- Add the rinsed rice and stir to coat it in the oil and spices. Pour in the diced tomatoes and chicken broth, then stir in the shredded chicken, black beans, and corn.
- Bring the mixture to a gentle simmer. Cover the skillet with a lid or foil and bake for 30 to 35 minutes, until the rice is tender and most of the liquid has been absorbed.
- Remove the cover and sprinkle the Monterey Jack cheese evenly over the casserole. Bake uncovered for 5 to 8 minutes, until the cheese is melted.
- Let the casserole rest for 5 minutes. Sprinkle with cilantro and serve with lime wedges for squeezing over each portion.
Extra Tips
For even cooking, spread the rice evenly in the skillet before covering it, and check that it is tender before adding the cheese. If your skillet is not oven-safe, transfer the mixture to a covered baking dish before baking.Course: Main Course Cuisine: Mexican Equipment: Large Oven-Safe Skillet, Measuring Cups, Measuring Spoons, Knife, Cutting Board
Smoky Chorizo Mexican Rice Casserole with Black Beans and Corn
This casserole brings together smoky chorizo, tender rice, black beans, and sweet corn in a hearty, one-dish meal. Tomato, cumin, and smoked paprika add warm Mexican-inspired flavor, while melted cheese makes the top savory and satisfying.
It works well for a relaxed weeknight dinner or a casual meal with friends. Serve it straight from the baking dish, with lime to brighten each portion.
Serves 4 people.
Ingredients
- 8 ounces Mexican chorizo, casings removed if needed
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 cup long-grain white rice, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup crushed tomatoes
- 1 ½ cups chicken broth
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels, thawed if frozen
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Set out a 9-by-13-inch baking dish.
- Cook the chorizo in a large oven-safe skillet over medium heat, breaking it into small pieces as it browns. Once cooked through, add the onion and red bell pepper. Cook for 4 to 5 minutes, stirring now and then, until softened.
- Stir in the garlic, rice, cumin, and smoked paprika. Cook for 1 minute, stirring so the rice is coated in the chorizo mixture and the spices smell fragrant.
- Add the crushed tomatoes and chicken broth. Stir well, scraping the bottom of the skillet, then mix in the black beans and corn. Bring the mixture to a gentle simmer.
- If your skillet is not oven-safe, transfer the mixture to the baking dish. Cover tightly with foil and bake for 35 to 40 minutes, until the rice is tender and the liquid has been absorbed.
- Remove the foil and sprinkle the Monterey Jack evenly over the casserole. Bake uncovered for 5 to 8 minutes, until the cheese is melted. Let it rest for 5 minutes, then top with cilantro and serve with lime wedges.
Extra Tips
For rice that cooks evenly, rinse it well and keep the casserole tightly covered while it bakes. If the rice is still firm after baking, cover it again and return it to the oven for a few more minutes. A squeeze of lime over each serving balances the rich chorizo and melted cheese.Course: Main Course Cuisine: Mexican Equipment: Large Oven-Safe Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Mexican Rice Casserole with Black Beans, Corn, and Sweet Potato
Sweet potato adds a tender, slightly sweet bite to this Mexican-inspired rice casserole, while black beans and corn make it hearty enough for a satisfying meatless meal. The rice cooks right in the baking dish, soaking up tomato, broth, and warm spices.
Serve it for a weeknight dinner or bring it to a casual potluck. A little lime and fresh cilantro brighten the savory rice and balance the sweet potato.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup uncooked long-grain white rice
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 cup vegetable broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the sweet potato and onion, then cook for 6 to 8 minutes, stirring occasionally, until the onion softens and the sweet potato begins to turn tender.
- Stir in the garlic, cumin, and chili powder. Cook for 30 seconds, just until fragrant.
- Add the uncooked rice, diced tomatoes with their juices, vegetable broth, black beans, corn, salt, and black pepper. Stir to combine, then transfer the mixture to the prepared baking dish and spread it evenly.
- Cover the dish tightly with foil and bake for 40 minutes. Check that the rice is tender and the liquid has been absorbed. If the rice needs more time, cover and bake for another 5 to 10 minutes.
- Remove the foil and sprinkle the Monterey Jack cheese over the casserole. Bake uncovered for 5 to 7 minutes, until the cheese has melted.
- Let the casserole rest for 5 minutes. Serve with lime wedges and chopped cilantro.
Extra Tips
Cut the sweet potato into small, evenly sized cubes so it cooks through alongside the rice. If you use frozen corn, add it straight from the freezer. Let the casserole rest before serving so the rice can settle, then squeeze lime over each portion for a fresh, tangy finish.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-inch Square Baking Dish, Aluminum Foil
Green Chile Mexican Rice Casserole with Black Beans, Corn, and Tomatillos
Roasted green chiles and tomatillos give this Mexican rice casserole a bright, tangy flavor, while black beans and corn make it hearty enough for a simple dinner. It’s a cozy choice for a weeknight meal or a casual potluck.
The rice bakes in a savory broth with salsa verde, then gets topped with melted cheese. Each serving is tender and filling, with sweet bites of corn and a gentle kick from the green chiles.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 cup long-grain white rice, rinsed and drained
- 1 cup salsa verde
- 1 cup low-sodium vegetable broth
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels, thawed if frozen
- ½ cup chopped roasted green chiles
- ½ pound tomatillos, husked, rinsed, and quartered
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly oil a 2-quart baking dish.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
- Stir in the rinsed rice and cumin. Cook for 1 minute, stirring so the rice is coated in the oil and seasonings.
- Add the salsa verde, vegetable broth, black beans, corn, roasted green chiles, tomatillos, and salt. Stir to combine, then transfer the mixture to the prepared baking dish and cover it tightly with foil.
- Bake for 40 to 45 minutes, until the rice is tender and most of the liquid is absorbed. If the rice is still firm, cover and bake for a few more minutes.
- Remove the foil and sprinkle the Monterey Jack evenly over the casserole. Bake uncovered for 5 to 7 minutes, until the cheese melts. Let the casserole rest for 5 minutes, then scatter the cilantro over the top before serving.
Extra Tips
For a milder casserole, use mild roasted green chiles and a mild salsa verde. Make sure the baking dish is tightly covered while the rice cooks so the grains can steam evenly, and let the casserole rest before serving to help it set.Course: Main Course Cuisine: Mexican Equipment: Skillet, 2-quart Baking Dish, Aluminum Foil
Mexican Rice Casserole with Black Beans, Corn, and Crispy Tortilla Topping
This casserole brings Mexican-style rice, black beans, and sweet corn together in one cozy, easy-to-serve dish. A layer of tortilla strips turns golden and crisp in the oven, adding a satisfying contrast to the tender rice underneath.
It works well for a weeknight dinner or a casual get-together, especially when you want a filling meatless meal. Tomato, cumin, and chili powder season the rice, while fresh lime and cilantro brighten each serving.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 ounces) diced tomatoes
- 1 cup vegetable broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1 cup shredded Monterey Jack cheese
- 4 small corn tortillas, cut into thin strips
- 1 tablespoon olive oil, for the tortilla strips
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 375°F. Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain well.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, and chili powder, and cook for 30 seconds.
- Add the rice and stir to coat it in the oil and seasonings. Pour in the diced tomatoes and vegetable broth. Stir in the salt and black pepper, then bring the mixture to a gentle boil.
- Cover the skillet, transfer it to the oven, and bake for 25 minutes. Carefully remove the skillet and stir in the black beans and corn. Cover and bake for another 10 to 15 minutes, until the rice is tender and the liquid has been absorbed.
- While the rice finishes cooking, toss the tortilla strips with the remaining 1 tablespoon of olive oil. Spread them on a baking sheet and bake for 8 to 10 minutes, turning once, until crisp and lightly golden.
- Remove the skillet from the oven and sprinkle the rice mixture with the Monterey Jack cheese. Return it to the oven uncovered for 3 to 5 minutes, until the cheese melts. Scatter the crispy tortilla strips and cilantro over the top. Serve with lime wedges.
Extra Tips
For the crispiest topping, bake the tortilla strips separately and add them just before serving so they stay crunchy. If you do not have an oven-safe skillet, transfer the tomato and rice mixture to a covered baking dish before baking, then stir in the beans and corn as directed.Course: Main Course Cuisine: Mexican Equipment: Fine-Mesh Strainer, Large Oven-Safe Skillet, Baking Sheet
Creamy Avocado Mexican Rice Casserole with Black Beans and Corn
This casserole pairs Mexican-seasoned rice with black beans and sweet corn, then finishes with a creamy avocado topping. It makes a colorful, filling meal that works well for a weeknight dinner or a casual potluck.
The rice bakes with salsa and broth until tender, while the avocado, Greek yogurt, and lime add a cool, tangy contrast. Stir the creamy topping in just before serving to keep its fresh flavor and soft texture.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 cup long-grain white rice, rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 1/2 cups vegetable broth
- 1 cup mild salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1 cup shredded Monterey Jack cheese, divided
- 1 ripe avocado
- 1/3 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the rinsed rice, cumin, and chili powder. Cook for 1 minute, stirring so the rice is coated with the oil and spices.
- Add the vegetable broth and salsa, then bring the mixture to a gentle simmer. Stir in the black beans, corn, and 1/2 cup of the shredded cheese.
- Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 35 to 40 minutes, until the rice is tender and the liquid has been absorbed. Let it rest, covered, for 5 minutes.
- While the casserole rests, mash the avocado in a small bowl. Stir in the Greek yogurt, lime juice, and salt until creamy.
- Fluff the rice mixture gently with a fork, then spread the avocado mixture over the top. Sprinkle with the remaining 1/2 cup of cheese and the chopped cilantro. Serve warm.
Extra Tips
For a smoother avocado topping, mash the avocado thoroughly before adding the yogurt and lime juice. If you are making the casserole ahead, bake the rice mixture first and add the avocado topping just before serving so it stays fresh and creamy.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-quart Baking Dish, Mixing Bowl, Fork
Mexican Rice Casserole with Black Beans, Corn, and Carne Asada
This casserole brings together tender Mexican rice, black beans, sweet corn, and seared strips of carne asada in one hearty dish. A layer of melted Monterey Jack ties the savory filling together, while lime and cilantro add a fresh finish.
It works well for a family dinner or a relaxed weekend meal. The rice stays fluffy beneath the cheesy top, and the beef adds a smoky, well-seasoned bite to every serving.
Serves 4 people.
Ingredients
- 1 pound flank steak
- 1 tablespoon olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 cup long-grain white rice, rinsed
- 1 small yellow onion, diced
- 1½ cups chicken broth
- 1 cup salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1 cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
- ¼ cup chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Pat the flank steak dry. Rub it with half of the olive oil, cumin, chili powder, garlic powder, and half of the salt.
- Heat a large oven-safe skillet over medium-high heat. Sear the steak for 3 to 4 minutes per side, until browned and cooked to your preferred doneness. Transfer it to a cutting board and let it rest.
- Reduce the heat to medium and add the remaining olive oil to the skillet. Add the diced onion and cook for about 4 minutes, stirring occasionally, until softened. Stir in the rinsed rice and cook for 1 minute.
- Pour in the chicken broth and salsa. Add the remaining salt and stir to combine. Bring the mixture to a simmer, then cover the skillet and bake for 25 minutes, or until the rice is tender and the liquid is absorbed.
- Slice the rested steak thinly against the grain. Remove the skillet from the oven and gently stir the black beans and corn into the rice. Arrange the steak over the top and sprinkle with Monterey Jack cheese.
- Return the skillet to the oven uncovered for 5 to 7 minutes, until the cheese is melted and the casserole is hot. Finish with chopped cilantro and serve with lime wedges.
Extra Tips
For tender carne asada, slice the steak thinly against the grain after it rests. If your skillet is not oven-safe, transfer the rice mixture to a baking dish before baking, then add the beans, corn, steak, and cheese for the final bake.Course: Main Course Cuisine: Mexican Equipment: Large Oven-Safe Skillet, Cutting Board, Knife
Baked Mexican Rice Casserole with Black Beans, Corn, and Fresh Salsa & Lime
This casserole brings together fluffy rice, hearty black beans, sweet corn, and a bright fresh salsa topping. A squeeze of lime adds a fresh, tangy finish that balances the warm spices and melted cheese.
It works well as an easy weeknight main or a relaxed meal to share. The baked rice is tender and savory, while the salsa adds a cool, juicy contrast just before serving.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice, rinsed
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 ½ cups vegetable broth
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup diced tomatoes
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 lime, cut into wedges
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a skillet over medium heat. Add the yellow onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, chili powder, salt, and black pepper. Cook for 30 seconds.
- Add the rinsed rice and stir to coat it with the onion and spice mixture. Transfer everything to the prepared baking dish. Pour in the vegetable broth, then stir in the black beans and corn. Cover the dish tightly with foil.
- Bake for 35 to 40 minutes, until the rice is tender and the broth has been absorbed. Carefully remove the foil, sprinkle the casserole with ¾ cup of the Monterey Jack, and bake uncovered for 5 to 7 minutes, until the cheese melts.
- While the casserole bakes, combine the diced tomatoes, red onion, cilantro, and lime juice in a small bowl to make the fresh salsa.
- Spoon the salsa over the baked casserole. Sprinkle with the remaining cheese and serve with lime wedges.
Extra Tips
Keep the baking dish tightly covered so the rice cooks evenly, and check that it is tender before adding the cheese. For the freshest contrast, spoon the salsa on just before serving rather than baking it into the casserole.Course: Main Course Cuisine: Mexican Equipment: Skillet, 2-quart Baking Dish, Mixing Bowl
