Mexican Rice & Bean Casserole

Mexican Rice & Bean Casserole

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Here, we re-invented the usual rice and beans by turning it into a home-style, comforting, baked dish. Cooking brown rice with our signature Mexican spice blend of fennel, cayenne, turmeric, and chili powder infuses it with tons of flavor. Add some melted cheddar, crispy tortilla strips, and diced avocado, and voila—a new stand-by favorite for whenever you’re craving Mexican food.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Mexican Rice & Bean Casserole
Title
  • 1 cup Medium Grain Brown Rice
  • 2 Tbsps Vegetable Base
  • 1 Tbsp Mexican Spice Blend (Cumin, Cinnamon & Oregano)
  • 1 Yellow Bell Pepper
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 1 Avocado
  • 1 Lime
  • 1 bunch Cilantro
  • 1 Can Black Beans
  • 4 Corn Tortillas
  • 2 oz Cheddar Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Make the rice:
1 Make the rice:
Preheat the oven to 425°F. In a medium pot, combine the rice with 2½ cups of water, the vegetable base, the Mexican spice blend, and a big pinch of salt. Heat to boiling on high. Reduce the heat to low, cover, and simmer 20 to 25 minutes, or until the liquid is absorbed.
Prepare your ingredients:
2 Prepare your ingredients:
Wash and dry the fresh produce. Slice the bell peppers. Peel and small dice the onion. Pit, peel, and dice the avocado. Cut the lime in half and squeeze a little juice over the avocado to prevent it from browning. Roughly chop the cilantro. Drain and rinse the black beans. Cut the tortillas into strips. Grate or crumble the cheese.
Cook the vegetables:
3 Cook the vegetables:
In a large pan, heat some olive oil on high until hot. Add the onion and peppers and cook 2 to 3 minutes, or until they start to soften, stirring. Add the black beans and cook 2 minutes longer. Season with salt and pepper.
Make the tortilla strips:
4 Make the tortilla strips:
While the vegetables cook, on a baking sheet, toss the tortilla strips with some olive oil and a pinch of salt. Bake in the oven 4 to 5 minutes or until crisp, tossing the strips halfway through.
Bake the casserole:
5 Bake the casserole:
When the rice is done cooking, add it to the pan with the vegetables, and stir to combine. Transfer the mixture to a baking dish and top it with the cheese. Bake in the oven 5 to 7 minutes, or until the cheese melts and the top browns slightly.
Finish the casserole:
6 Finish the casserole:
Top the casserole with the tortilla strips, avocado, and cilantro. Serve with lime wedges. Enjoy!

Tips from Home Chefs

Get Plans

Mexican Rice & Bean Casserole

Make the rice:
1 Make the rice:
Preheat the oven to 425°F. In a medium pot, combine the rice with 2½ cups of water, the vegetable base, the Mexican spice blend, and a big pinch of salt. Heat to boiling on high. Reduce the heat to low, cover, and simmer 20 to 25 minutes, or until the liquid is absorbed.
2 Prepare your ingredients:
Wash and dry the fresh produce. Slice the bell peppers. Peel and small dice the onion. Pit, peel, and dice the avocado. Cut the lime in half and squeeze a little juice over the avocado to prevent it from browning. Roughly chop the cilantro. Drain and rinse the black beans. Cut the tortillas into strips. Grate or crumble the cheese.
Prepare your ingredients:
Cook the vegetables:
3 Cook the vegetables:
In a large pan, heat some olive oil on high until hot. Add the onion and peppers and cook 2 to 3 minutes, or until they start to soften, stirring. Add the black beans and cook 2 minutes longer. Season with salt and pepper.
4 Make the tortilla strips:
While the vegetables cook, on a baking sheet, toss the tortilla strips with some olive oil and a pinch of salt. Bake in the oven 4 to 5 minutes or until crisp, tossing the strips halfway through.
Make the tortilla strips:
Bake the casserole:
5 Bake the casserole:
When the rice is done cooking, add it to the pan with the vegetables, and stir to combine. Transfer the mixture to a baking dish and top it with the cheese. Bake in the oven 5 to 7 minutes, or until the cheese melts and the top browns slightly.
6 Finish the casserole:
Top the casserole with the tortilla strips, avocado, and cilantro. Serve with lime wedges. Enjoy!
Finish the casserole:
Browse Steps
1 of 6