Mexican Beans and Rice
This recipe for Mexican Beans and Rice is a hearty and flavorful casserole featuring savory pinto beans, tender rice, cherry tomatoes, spinach, and caramelized onions all baked together in a rich sauce. Topped with melty cheddar cheese and served with warm flour tortillas and guacamole, this dish is a comforting and satisfying meal.
Prep Time
1 hour
Total Time
1 hour
Servings
6
Ingredients
Pantry
1 cup White Rice
1 Onion
2 15-oz cans Pinto Beans
1 pint Cherry Tomatoes
6 Flour Tortillas (optional)
Fridge and Freezer
1 tbs minced Garlic
6 servings Guacamole
1 10-oz bag Spinach
1 8-oz bag Cheddar Cheese
1 tbs Chipotle in Adobo Sauce
½ cup Cream
Directions
Wash hands with soap and water. Preheat the oven to 450 degrees. Open the cans of beans and drain. Grease a large casserole dish. Peel and chop the onion.
Heat a little oil in a small saucepan over medium-high heat. Saute the onion and garlic, adding a little water if it seems too dry, until caramelized.
Pour the rice, tomatoes, spinach, onions and garlic, beans, and sauce into the casserole dish. Add 2 cups of water. Cover with foil and bake for 40 minutes.
Leaving the oven on, remove and check the rice to make sure it is cooked. Top with cheese and return to the oven, uncovered, for 5 minutes or until the cheese is melted.
Omit the tortillas for gluten-free. Otherwise, wrap the tortillas in foil. Place in the oven to warm for about 7 minutes.
Divide the contents of the casserole dish into 6 portions. Top with guacamole and serve with warm tortillas, if desired. Serves 6. Refrigerate leftovers within 2 hours.
*Omit tortillas to make this recipe gluten-free.