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Mexican Rice & Bean Casserole Fill 1 Created with Sketch.

  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

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.

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
tried-and-true
kitchen tools
step-by-step
instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: