Mexican Rice and Bean Casserole

Serving size:
 4 Servings


    • 2 c
    • white or brown rice (cooked)
    • 2
    • eggs
    • 2
    • scallions (chopped)
    • 1 1⁄2 c
    • salsa of choice (divided use)
    • 1 c
    • cheddar (shredded, or pepper jack cheese)
    • 1 cn
    • refried beans (16-oz)
30 minutes
Ready in
30 minutes


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

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


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.


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