Loaded with Mexican flavors, this brown rice bake with beans is a delicious no-meat dish with a serving of vegetables included.
Easy Mexican Brown Rice Bake makes dinner healthy, fast and fun!
SKILL LEVEL: EASY 
Kitchen basics like using the oven and chopping veggies are all you need to make this recipe. Easy Mexican Brown Rice Bake is a smart food choice. It’s a great source of whole grains, lean protein and fresh vegetables.
This is a basic recipe you can change up with a few ingredient swaps! Unleash your creativity, or try some of these easy ideas:
-Hot n’ Fiery: Add Anaheim, poblano, jalapeño, hatch or habanero peppers • use hot taco sauce • top with hot salsa
-“Beefy” Burrito: Use canned refried beans instead of black beans • add meatless ground crumbles or crushed walnuts • top with shredded lettuce, diced tomatoes, dairy or dairy-free sour cream and chile sauce
-Chik’n Verde: Use salsa verde instead of taco sauce • add meatless chik’n • use white or Jack dairy or dairy-free cheese • top with dairy or dairy-free sour cream and salsa verde
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Brown Rice Bake
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Hearty and flavorful, this vegetarian bake is packed with Mexican-inspired goodness. A simple weeknight meal the whole family will love.
Ingredients
- 4 cups (950 ml) cooked brown rice
- 1 can (454 g) salt free black beans
- 3/4 cup frozen corn kernels
- 1 bottle (473 ml) taco sauce
- 0.5 of a red bell pepper chopped
- 0.5 of a small onion chopped
- 1/2 cup shredded cheddar cheese or nondairy cheese
- 3 Roma tomatoes chopped
- 0.5 bunch of fresh cilantro chopped
- a few pinches of salt free taco seasoning or spices (chili powder, cumin, paprika for garnish)
Instructions
- Prepare 4 servings of rice according to package instructions if using instant rice, otherwise have cooked rice ready in a mixing bowl or cooking pot.
- Preheat oven to 350°F (177°C).
- Prepare a greased 9″ x 9″ baking pan.
- Add beans, corn, taco sauce, pepper, and onion to the rice. Stir to combine.
- Spread the rice mixture evenly in the prepared baking pan. Sprinkle cheese on top.
- Bake for 30 minutes at 350°F (177°C).
- Top each serving with tomato and cilantro before serving.
Notes
- For a richer flavor, sauté the onion and bell pepper before adding them to the rice mixture.
- To make this recipe spicier, add a diced jalapeño or a dash of your favorite hot sauce.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 55
- Fiber: 8
- Protein: 12
- Cholesterol: 20
Frequently Asked Questions
What type of beans can I use in the Brown Rice Bake?
You can use black beans as specified in the recipe, or swap them for refried beans if you’re opting for a ‘Beefy’ Burrito variation.
Can I add more vegetables to the Brown Rice Bake?
Absolutely! Feel free to add your favorite chopped vegetables, such as bell peppers or zucchini, to enhance the nutritional value and flavor.
What type of cheese works best for topping the Brown Rice Bake?
You can use white cheese, Jack cheese, or even dairy-free cheese if you’re following a plant-based diet.
