Mexican Brown Rice Bake

Here’s a tasty and wholesome Mexican Brown Rice Bake recipe that’s easy to make, customizable, and packed with fiber, veggies, and bold flavor. I’ve adapted elements from trusted recipe sources to bring you a balanced dish.

🌮 Ingredients (Serves 6)

• 1½ cups brown rice, cooked (about 3 cups cooked)

• 1 can black beans (15 oz), drained & rinsed (or substitute refried beans)

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 small onion, diced

• 1 bell pepper, diced (any color)

• 2–3 cloves garlic, minced

• 1 can (14–15 oz) diced tomatoes (or Rotel with chiles)

• ¾ cup enchilada sauce or tomato sauce (or salsa)

• 1 tsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp oregano

• Salt & pepper, to taste

• 1 to 1½ cups shredded cheese (cheddar, Mexican blend, or vegan)

• Optional additions: shredded chicken, green chiles, zucchini, jalapeños

• Garnish & to serve: fresh cilantro, lime wedges, sour cream or avocado (optional)

👩‍🍳 Instructions

1. Preheat & Cook Rice

• Preheat your oven to 350 °F (175 °C) or 375 °F (190 °C) depending on the recipe variant

• Cook brown rice per package instructions, or stovetop with broth for extra flavor (40–50 minutes)

2. Sauté Veggies & Combine

• In a skillet, heat 1 Tbsp oil and sauté onions, garlic, and bell pepper until softened (~3–5 minutes).

• In a large bowl, mix cooked rice, sautéed veggies, black beans (or refried beans), corn, diced tomatoes, enchilada sauce (or salsa), and spices—chili powder, cumin, paprika, oregano, salt, and pepper

• Spread mixture evenly into a greased 9×9 or 9×13 baking dish. For layered style (from TheFamilyCooking variant): optionally top with half the cheese, then remaining rice mixture and cheese

4. Bake

• Cover dish with foil and bake for 20–25 minutes if using cooked rice, or 25–30 minutes if using raw rice in enchilada-sauce style bake

• Remove foil and bake additional 5–10 minutes to allow cheese to bubble and lightly brown

5. Garnish & Serve

• Remove from oven, let rest for 5 minutes.

• Sprinkle with fresh cilantro and serve with lime wedges. Additional toppings like avocado slices, sour cream, or chopped green onions are great too.

🕒 Timing Overview

💡 Variations & Tips

• Add protein: Stir in shredded chicken, cooked ground turkey, or beef (use enchilada sauce version)

• Veggie boosts: Mix in zucchini, mushrooms, carrots, or spinach for color and fiber

• Spice adjustments: Increase heat with jalapeños or chili flakes, reduce for milder tastes.

• Vegan-friendly: Use plant‑based cheese or omit it entirely. Use beans or cauliflower rice for low‑fat options

• Meal prep: Assemble but don’t bake, then refrigerate or freeze. Bake 30–40 min from chilled, ~50 min if frozen.

• Rice cooking tip: For raw rice versions, add extra liquid and extend cooking time as brown rice takes longer—add ~25–50% more water or broth and increase bake time accordingly

✅ In Summary

This Mexican Brown Rice Bake is a nutritious and customizable one-dish wonder—featuring fiber-rich brown rice, beans, vibrant veggies, zesty spices, and melty cheese. Whether vegetarian, vegan, or protein-packed with chicken, it’s perfect for weeknight dinners, batch cooking, or feeding a crowd. Leftovers reheat beautifully.