Making Thyme for Health · by Sarah Rotavera★ 5.0 (107)
One Skillet Mexican Rice Casserole
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 32%
CARBS 61G63% OF CAL
11G FIBER9G SUGAR41G OTHER
FAT 10G24% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-skillet Mexican rice casserole with beans, corn, and cheese baked with spices. It's flavorful and nearly hands-off with minimal cleanup.
mainmexicancasserolebeans🍳 skillet🔥 ovengluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra virgin olive oil
- 1 red onion (finely chopped)
- 1 red bell pepper (cored and finely chopped)
- 1 4-ounce can diced chilies (or 1 jalapeno, finely chopped)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup corn kernels (fresh or frozen and defrosted)
- 1 15-ounce can black beans (drained and rinsed)
- 12 ounces salsa (or enchilada sauce)
- 1½ cups cooked rice (white or brown)
- salt (to taste)
- ½ cup shredded cheese (Mexican blend)
- servings suggestions: diced avocado, green onion, cilantro, and/or Greek yogurt
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 32%
CARBS 61G63% OF CAL
11G FIBER9G SUGAR41G OTHER
FAT 10G24% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1318mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 821mg
- Calcium
- 196mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1318MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.