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Mexican Black Bean and Rice Casserole

servings: 6
Mexican Black Bean and Rice Casserole

prep time


total time





Mexican Black Bean and Rice Casserole

servings: 6
  • 3 Tbsp. olive oil, divided
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. each salt and pepper, divided
  • 1 cup long-grain rice
  • 2 tbsp. tomato paste
  • 2 cups sodium-reduced chicken broth
  • 1 lb. lean ground beef
  • 1 red pepper, chopped
  • 1 can (19 oz.) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup Hood® Sour Cream
  • 2 cups shredded Cheddar cheese
  • 2 green onions, sliced

Heat 2 tbsp oil in saucepan set over medium heat; cook onion, garlic, chili powder, oregano, cumin, and half each of the salt and pepper for 3 to 5 minutes or until softened. Add rice; cook for about 2 minutes or until well coated. Add tomato paste; cook for 1 minute. Stir in broth; bring to boil. Reduce heat to low; cover and simmer for 15 to 20 minutes or until rice is tender and absorbs all the liquid. Cover and let stand for 5 minutes. Fluff with fork.Meanwhile, heat remaining oil in large skillet set over medium-high heat; cook ground beef with remaining salt and pepper for 5 to 8 minutes or until browned. Stir in red pepper, beans and corn. Cook for 5 to 8 minutes or until red pepper is tender. Remove from heat; stir in sour cream.

Preheat broiler. Spread hot rice mixture into greased 13- x 9-inch baking dish. Sprinkle with 1 cup cheese. Top with beef mixture and sprinkle with remaining cheese; broil until cheese melts. Garnish with green onions.

TIP: Substitute ground turkey or pork for ground beef if desired. 


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