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Tex-Mex cuisine stands at the vibrant intersection of traditional Mexican flavors and American culinary influences. This beloved style of cooking has captivated taste buds across the United States and beyond, offering a delicious medley of spices, textures, and aromas. As families increasingly seek convenient yet healthy dinner options, one-pot meals have gained popularity for their simplicity and ease of preparation. The Tex-Mex Rice and Bean Bake exemplifies this trend, providing a wholesome and satisfying dish that’s perfect for family gatherings or meal prepping for the week ahead.

Tex-Mex Rice and Bean Bake

Discover the delicious world of Tex-Mex with this easy one-pot Rice and Bean Bake! Combining nutritious brown rice, protein-packed beans, and vibrant spices, this dish is perfect for family dinners or meal prep. With its rich flavors and colorful ingredients, it’s not just filling but also a healthy choice. From classic cheese toppings to fresh cilantro and lime, this recipe invites creativity and is sure to please everyone at the table. Get ready to enjoy a wholesome, satisfying meal!
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Ingredients
  

1 cup uncooked brown rice

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies (like Ro-Tel)

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1 cup shredded cheddar cheese (or vegan cheese)

1/2 cup chopped fresh cilantro

1 avocado, for serving

Lime wedges, for serving

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the rice: In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the broth is absorbed. Remove from heat.

      Combine ingredients: In a large mixing bowl, combine the cooked rice, black beans, pinto beans, diced tomatoes with green chilies, corn, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Gently mix until everything is well incorporated.

        Prepare for baking: Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.

          Add cheese: Sprinkle the shredded cheddar cheese evenly over the top of the rice and bean mixture.

            Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

              Garnish: Once out of the oven, sprinkle chopped cilantro on top for an added fresh touch.

                Serve: Allow the bake to cool for a few minutes. Serve warm with sliced avocado and lime wedges on the side for a zesty finish.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | Serves 6-8