Tex Mex Casserole
A warm, simple meal blending rice, beans, and spices that is easy to make and fills the house with delicious smells.
Ingredients
Main Ingredients
- 1 cup rice Use white or brown rice, adjust broth if using brown rice.
- 1 can black beans Drained and rinsed.
- 1 cup cooked lentils Use pre-cooked lentils to save time.
- 1 teaspoon chili powder Adjust for desired spiciness.
- 1 teaspoon cumin
- 1 can diced tomatoes with green chilies
- 1 cup cheese Optional; sprinkle on top before baking.
- to taste Salt and pepper Adjust seasoning as desired.
- 2 cups vegetable broth
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the rice, black beans, lentils, chili powder, cumin, diced tomatoes, and vegetable broth.
- Season with salt and pepper.
- Pour the mixture into a baking dish.
- If using cheese, sprinkle it on top.
- Cover with foil and bake for 30–35 minutes or until the rice is tender and the mixture is bubbly.
- Remove from oven and let it rest for 5 minutes before serving hot.
Notes
Serve with fresh cilantro, sliced avocado, or a dollop of sour cream. Add lime wedges on the side for brightness. Store in the fridge for up to 4 days or freeze in portions for up to 3 months.