Taco-Style Rice Casserole

Ingredients: Makes 4-6 servings

• 2 cups uncooked rice (brown or white; see notes)

• 1 (15 oz) can diced tomatoes, with juices

• 1 (15 oz) can black beans or pinto beans, rinsed & drained

• 2 cups corn (frozen or canned, drained)

• 1 onion, chopped

• 1 bell pepper, chopped

• 1 packet taco seasoning (or 2 Tbsp homemade)

• 1 tsp ground cumin

• 1 tsp smoked paprika

• Salt + pepper, to taste

• 3 cups vegetable broth (use 4 cups for brown rice)

• Juice of 1 lime, for serving

• Optional toppings: cilantro, diced avocado, cashew queso, green onions

Crockpot Directions

• Add everything to your slow cooker: rice, tomatoes + juice, beans, corn, onion, bell pepper, taco seasoning, cumin, paprika, salt, pepper, and broth. Stir well.

• Cover and cook on HIGH for 4 hours, or until the rice is tender and liquid absorbed.

• Fluff with a fork. If too thick, stir in ¼–½ cup hot water or broth.

• Finish: Squeeze in lime juice and add your favorite toppings.

Tip: For white rice, check around 3 hours. Brown rice may need the full 4 hours or a touch more broth.

Stovetop Directions

1. In a large pot, combine all ingredients. Bring to a boil over medium-high heat.

2. Reduce heat to low, cover, and simmer for 20–25 min (white rice) or 40–45 min (brown rice), stirring once or twice.

3. When liquid is absorbed and rice tender, turn off heat, rest 5 min, then fluff.

4. Add lime juice and top as desired.

Instant Pot Directions

1. Add all ingredients to the pot and stir.

2. Seal lid + set valve to Sealing.

3. Cook on High Pressure: 10 min (white rice) or 22 min (brown rice).

4. Natural Release 10 min, then quick release remaining pressure.

5. Fluff rice, squeeze lime juice, and serve warm with toppings.