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One Skillet Mexican Rice Casserole

Submitted by: Connie Huffman, Eastern Illini Electric Cooperative
Course Main Dish
Cuisine Mexican
Servings 5


  • 1 small red onion diced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon Salt
  • 1 teaspoon dried oregano
  • 1 red bell pepper cored and diced
  • 12 ounces salsa or enchilada sauce
  • 1 4-ounce can diced green chilies drained
  • 1 cup corn kernels fresh or frozen and defrosted
  • 1 15-ounce can Black beans drained and rinsed
  • 1-1/2 cups cooked brown rice
  • 1/2 cup Monterey Jack cheese shredded
  • 1/4 cup Cheddar cheese shredded


  • Using an oven-safe skillet, warm oil over medium heat. Add onion and cook 3 minutes, then add spices and stir together until fragrant, 2-3 minutes.
  • Add red pepper and green chilies and stir together. Cook 2-3 minutes and then add drained beans, corn, salsa and rice. Stir until everything is combined.
  • Turn oven to broil. Top mixture with the shredded cheese. Place skillet in oven for 3-4 minutes until cheese is golden and bubbly on top.
  • Serve with diced green onions, cilantro and/or avocado.


Nutrition information: 598 calories; 13.8g fat; 707mg sodium; 114.1g carbohydrates; 23.2g protein.