Mexican Beans and Rice Bake


Bottom Row
  • 3/4 medium yellow onion, diced
  • 1 lb dried black beans, cooked per instructions on packaging
  • 2 cups dry rice, cooked per instructions on packaging
  • 2 14.5 oz cans of diced tomatoes
  • 1 packet of taco seasoning
  • 2 cup shredded cheese
  • Salt, pepper, and garlic powder to taste


Cook 1 pound of dried black beans per the instructions on the packaging.

Cook 2 cups of dry rice per the instructions on the packaging

Dice 3/4 medium yellow onion.

Once beans and rice are done cooking combine the beans, rice, diced yellow onion, 2 cans of diced tomatoes, and 1 packet of taco seasoning.

Mix well.

Taste for seasoning. If you desire, add salt, pepper, and garlic powder. I’d add 1/2 teaspoon of each until desired taste is accomplished.

Once it is seasoned to your liking and the contents of the bowl to a 9×13 baking dish.

Top with 1 cup of shredded cheese.

Bake at 350 for 30 minutes or until cheese is golden brown.

Makes 7 servings.

Cost per serving $0.90.

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