Mexican Rice Casserole

The only thing to prep is green onions. So quick and really good.

Mexican Rice Casserole (Serves 4) from Mary McDougall

  • 3 cups cooked brown rice
  • 3 cups frozen corn
  • 15 ounce can black beans
  • 8 ounce can tomato sauce or 6 ounces tomato paste
  • 1 bunch green onions, slice in diagonals or 1 small onion minced
  • 1 small can (4 oz) green chopped chilies
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1/8 teaspoon crushed red pepper flakes or Mrs. Dash Extra Spicy

Preheat oven to 350º F.


Place rice in a large bowl and add remaining ingredients. Mix well.


Ladle into a 9” x 13” casserole dish and bake covered for 30 minutes.


Uncover and bake for 10 more minutes.


Serving Suggestions:

  • Top with avocado