This vegetarian Mexican Baked Rice is perfect served as a side dish, or even as a main in its own right. It’s a great set-and-forget recipe that’s so simple to make and the result is so delicious! Studded with sweet corn kernels, creamy black beans, juicy tomatoes, and fresh coriander, and flavoured with our Mexican Burrito/Fajita Spice Mix, this one-pan dish is an absolute winner!
Another great addition I like to do sometimes is add some grated cheese on top in the last few minutes of cooking to allow it to melt and ooze on top.
Spices used in this recipe
Preheat your 180c degrees.
Place a casserole pan (that can also go in the oven) on medium heat with a drizzle of olive oil. When hot, add in your diced onions with a pinch of salt and saute until nice and soft – about 3 mins. Add in your burrito/fajita spice mix, garlic, uncooked rice, tomatoes, black beans, corn, half your chopped coriander, your stock, and 3/4 cup water. Give a good stir to combine and bring to the boil.
Bake for 35-40 mins or until all the liquid is absorbed and the rice is cooked through. If it’s looking dry and still firm, add a little more water and bake for a further 5-10 mins. Top with grated cheese and place under the grill for a couple of minutes.
Remove from the oven and allow to stand for 5 minutes. Sprinkle with your remaining coriander, serve, and enjoy!