Skip to Content

Rice and Spicy Beans Casserole

  • Save Recipe
  • Prep 5 min
  • Total 40 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Updated Jul 17, 2017
  • Save
  • Share
  • Keep Screen On


  • 1 cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 cup canned black beans, drained
  • 2 cups white rice, cooked
  • 1 cup cheddar cheese, grated
  • 1 cup Monterey Jack cheese with jalapenos, grated
  • 3/4 cup whole kernel corn, drained
  • Cilantro for garnish (optional)


  • 1
    Preheat the oven to 350°F.
  • 2
    Combine the enchilada sauce with the beans, cooked rice, 1/2 cup of cheddar, 1/2 cup Monterrey Jack and 1/2 cup of corn in a large bowl. Mix well.
  • 3
    Place the mixture in an 8x8 casserole.
  • 4
    Sprinkle on the rest of the cheese and corn.
  • 5
    Bake for 30-35 minutes or until the cheese is melted and bubbling.
  • 6
    Serve hot.

Expert Tips

  • tip 1
    The corn can be either canned or frozen, just be sure they’re well strained or defrosted before using.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • You’re going to love this rice casserole! It’s delicious and very easy to make. If you’re looking for ways to cut meat from your diet, this is an ideal option. This time I used Monterey Jack cheese with jalapeños, giving it a spicy touch, but you can also use the version without jalapeño if you prefer. Prepare it and let me know how you liked it!
© 2024 ®/TM General Mills All Rights Reserved