Mexican rice casserole

Mexican rice casserole

easy 30 minutes

with black beans and melty cheddar

Ingredients

  • Mild Cheddar
  • Cilantro
  • Tomato(es)
  • Green Bell Pepper(s)
  • Yellow Onion(s)
  • Black Beans
  • Basmati Rice
  • Tex-Mex Mix

Necessary elements

Pan, pot, baking dish

Step 1 image

1. Preheat oven to 375°F. Chop the onion and coriander. Cut the bell pepper and tomatoes into small cubes. Bring a pot with 2 2P | 3 3P cups of water to a boil. Pour the rice, cover and cook on low heat for 12-14 minutes. Drain and rinse the black beans.

Step 2 image

2. Crush the tomatoes with 1/2 cup of water. Mix with the spices, salt and pepper.

Step 3 image

3. Heat a drizzle of oil in a pan on medium-high heat. Cook the onion and pepper for 3-4 minutes.

Step 4 image

4. Add the black beans and tomatoes. Bring to a boil. Simmer on medium heat for 3-4 minutes. Add salt and pepper. Add the rice to the pan and mix.

Step 5 image

5. Pour the rice mix in a baking dish. Garnish with the cheddar. Cook in the oven for 10 minutes until the cheddar is melted. Put on Broil for 2-3 minutes and watch carefully.

Step 6 image

6. Serve and garnish with the cilantro. Bon appétit!