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.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

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 Cooking
  • 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
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

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: