Cheesy Mexican Rice Casserole
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 10 servings 1x
- 6 cups cooked brown rice (I used the quick “Boil in a Bag” kind to speed things up)
- 1/2 cup fat free refried beans
- 1 can rotel tomatoes (original)
- 2 tablespoons tomato paste
- 2 cups shredded Mexican cheese, plus a little more for topping
- 2 tablespoons Mexican seasoning (recipe below)
- Recipe for Mexican seasoning: (makes 3 1/2 tablespoons)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- Preheat oven to 375 degrees
- Cook your brown rice; set aside in a large bowl
- Into the brown rice, add the tomato paste, Mexican seasoning, rotel, cheese, and refried beans
- Stir everything together until completely combined
- Season to taste with salt – you will need a pretty decent amount because none is added before this point! Don’t be afraid of it.
- Spread into an oval baking dish (a 9×13 baking dish will also work)
- Top with more Mexican cheese
- Bake for 15 minutes
- Top with chopped cilantro (optional)