Skip to main content
Skip to store items
Skip to main navigation

Mexican Rice and Bean Casserole

Yield
Servings
Prep time
30 mins
Course
Entrée
Special Diets
Vegetarian
Food Allergies
Gluten-free
Source

Recipe adapted from The PDQ Vegetarian Cookbook ©2004 by Donna Klein

Description

Quick, easy and tasty! A great way to use up leftover rice.

Ingredients

2 cwhite or brown rice (cooked)
2 eggs
2 scallions (chopped)
1 1⁄2 csalsa of choice (divided use)
1 ccheddar (shredded, or pepper jack cheese)
1 cnrefried beans (16-oz)

Instructions

Preheat oven to 375°F; grease an 8-inch square baking dish. Lightly beat the eggs and then stir in the rice, scallions and ½-cup of salsa, mixing well. Press this mixture into the prepared baking pan. Rinse the bowl and then empty the beans into it, breaking them up a bit. Stir the remaining salsa into the beans and then spread the mixture over the rice in the baking dish. Sprinkle the remaining cheese over the top, cover the pan with a lid or foil and bake 25 minutes. Remove the cover and return the dish to the oven for about 5-minutes, or until the cheese is melted and lightly browned.