This easy Mexican Rice Casserole recipe with black beans, sausage and corn, is an easy-to-make one-dish meal that goes from stovetop to oven with very little work on your part. Feel free to play around with the seasoning. If you don’t have adobo, you can toss in some onion powder, garlic powder and salt in its place. You can also substitute dried cilantro for the oregano or add in fresh cilantro during the last step.
This is also a very thrifty recipe that is CHEAP to make and uses just a few links of breakfast sausage to make a little meat go a long way. It’s just enough to add some flavor to the dish. (I like to buy breakfast sausage when it is on super special at the store for $.99 and keep it in the freezer for recipes like these.
Easy Mexican Rice Casserole Recipe with Black Beans, Sausage and Corn
5 breakfast sausage links
1 1/2 cups white rice
1 small onion, diced
3 cloves garlic, minced
1 Tbsp olive oil
1 can chicken broth (14 oz.)
1 1/4 cups hot water
1 tsp oregano
1 tsp adobo seasoning
1/2 tsp black pepper
1 can black beans (15 oz), drained and rinsed
1 can whole kernel corn (15 oz), drained
1 can Mexican style diced tomatoes (14 oz), drained
Preheat oven to 375 degrees. Cook the breakfast sausage according to package directions in a large dutch oven (or any stovetop and oven-safe pan with a lid). Remove sausage from pan and chop.
Leave the drippings from the sausage in the pan and use them to sauté the onion until starting to brown. At that point add the garlic and cook while stirring for 45 seconds. Add the olive oil to the pan and then stir in the rice to coat with oil. Cook for one minute while stirring.
Add in chicken broth, water, oregano, adobo and black pepper and bring to a boil. Cover pan and transfer to oven. Bake for 30 minutes. Add in black beans, corn, and tomatoes and stir. Cover and bake another 15 minutes or until liquid is fully absorbed.
To cook mine, I use an enameled Dutch oven – which is awesome for cooking! So awesome, in fact, that I have two of them. One is by Food Network (above) and the other is by Rachel Ray. They are both wonderful to cook with and have gotten a lot of use. My favorite way to use them is to make this no-knead bread recipe.