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Mexican Oven Rice

A delightful and easy dish combining fluffy rice, zesty spices, and savory goodness, perfect for any meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups long-grain rice Use any long-grain variety.
  • 4 cups vegetable broth Can use chicken broth for added flavor.
  • 1 can (15 oz) black beans, rinsed and drained Canned for convenience.
  • 1 can (14.5 oz) diced tomatoes with green chilies Adds moisture and flavor.
  • 1 cup frozen corn No need to thaw before using.
  • 1 medium onion, chopped Adds depth of flavor.
  • 2 cloves garlic, minced Enhances the dish's aroma.
  • 1 tablespoon chili powder Adjust according to taste.
  • 1 teaspoon cumin For a warm, earthy flavor.
  • 1 teaspoon salt Adjust to taste.
  • 1 cup shredded cheese (cheddar or Mexican blend recommended) Choose your favorite cheese.
Optional Toppings
  • to taste Fresh cilantro, diced avocado, and lime wedges For serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the rice, vegetable broth, black beans, diced tomatoes with green chilies, corn, onion, garlic, chili powder, cumin, and salt. Stir well until everything is evenly mixed.
  3. Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
  4. Cover the baking dish tightly with aluminum foil to trap steam while baking.
Baking
  1. Bake in the preheated oven for 30 minutes.
  2. After 30 minutes, remove the foil and sprinkle the shredded cheese evenly over the top.
  3. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
  4. Once cooked, let the dish cool for a few minutes, then fluff the rice with a fork and serve hot, garnished with optional toppings like cilantro and avocado.

Notes

For ingredient substitutions, consider swapping veggies like sweet peppers or zucchini. Adjust the spice level by reducing chili powder as needed. Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.