Easy Mexican Rice Casserole with Black Beans Sausage and Corn
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. It is also a very thrifty recipe that is CHEAP to make!
Servings: 6 Servings
Calories: 277kcal
Ingredients
- 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
Instructions
- 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, cooked sausage, 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.
Nutrition
Serving: 1g | Calories: 277kcal | Carbohydrates: 40g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 18mg | Sodium: 401mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg