Easy Mexican Rice and Bean Casserole

Name: Mexican Rice and Bean Casserole
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Ingredients: 1 cup uncooked brown rice; 2 1/2 cups water (3 cups for casserole version); 1 8 oz can of tomato sauce; 1 tsp salt; 1 tsp onion powder; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp cumin; 2 cups cooked beans (or 1 can drained beans) I’ve used pinto and black beans.; 1 cup corn (optional)

November 30, 2012 by Holly Yzquierdo 63 Comments

At its core, Mexican Rice and Bean Casserole is a celebration of simple, nutrient-packed ingredients. It is gluten-free, family friendly and made with pantry staples. It takes no time at all to toss together and you can let it cook mostly unattended. Plus, it only uses one pan for easy clean-up!

The first time I made it in a large casserole dish, the second time I just cooked it on the stove and served it on a bed of greens with some homemade Pico de Gallo. The oven version is the easier of the two because you just put it in the oven and leave it until the timer goes off. That is the version that will be explained here. Both ways are incredibly easy, someone just learning to cook can make these and impress everyone at their table.

UPDATE: I now have a Crock-Pot version of this recipe! Check it out HERE if you love good food! Or if you have an Instant Pot try this version!

A Dish for Every Occasion

This casserole is a meal-prepper’s dream. It keeps well in the fridge and reheats beautifully, making it ideal for packed lunches or quick dinners throughout the week. You can even freeze portions for longer storage, ensuring you always have a delicious, homemade meal on hand.

One of the best things about this casserole is how adaptable it is. You can easily tailor it to your preferences, using your favorite beans, swapping in quinoa or brown rice, or adding extra veggies.

One of the greatest aspects of Mexican Rice and Bean Casserole is its versatility. It fits seamlessly into any occasion:

Weeknight Dinner: Quick to assemble and easy to bake, this casserole is a lifesaver after a busy day.
Potluck Favorite: Its vibrant colors and bold flavors make it a crowd-pleaser, and it travels well.
Holiday Table: Add a plant-based option to your holiday spread—this casserole holds its own among festive dishes.
Meal Prep Star: Make a big batch and portion it out for lunches and dinners throughout the week.

I love eating this with chips or in tortillas. Add a little avocado or your favorite salsa to spice it up.

How to Make Mexican Rice and Bean Casserole

Ingredients

1 cup uncooked brown rice
2 1/2 cups water (3 cups for casserole version)
1 8 oz can of tomato sauce
1 tsp salt
1 tsp onion powder
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
2 cups cooked beans (or 1 can drained beans) I’ve used pinto and black beans.
1 cup corn (optional)

Instructions

Step 1 – Preheat Oven

Preheat oven to 350°

Step 2 – Add Ingredients

Add all ingredients to a 9×15 casserole dish and stir gently.

Step 3 – Bake

Bake for 1 to 1 1/2 hours until rice is tender.

Serving Suggestions

Mexican Rice and Bean Casserole is a meal in itself, but it pairs beautifully with a variety of sides and toppings to create a full Mexican-inspired feast:

Fresh Toppings: Add diced avocado, chopped cilantro, sliced green onions, or a squeeze of lime for brightness and texture.
Salsas and Sauces: Serve with pico de gallo, roasted tomato salsa, or a drizzle of vegan sour cream to enhance the flavors.
Side Dishes: Pair it with a simple green salad, a bowl of tortilla soup, or roasted veggies for a balanced meal.
Tortilla Chips: Use them as a crunchy topping or as a scoop to enjoy the casserole dip-style.

Variations to Try

Once you’ve mastered the basic recipe, consider experimenting with these fun variations:

Spicy Twist: Add diced jalapeños or a sprinkle of cayenne pepper for a kick of heat.
Southwest-Inspired: Incorporate roasted sweet potatoes or butternut squash for a seasonal spin.
Mediterranean Fusion: Swap out some spices for oregano and smoked paprika, and top with plant-based feta for a unique twist.

More Plant Based Mexican Recipes

If you like this dish, you’ll love these recipes too: