DUMP & BAKE // MEXICAN-INSPIRED BEAN & RICE BAKE

If you’re looking for a quick, comforting dinner that basically cooks itself, this Dump & Bake Mexican-Inspired Bean & Rice Casserole is it. With just a handful of pantry staples, a baking dish, and zero fuss, you’ll have a cheesy, hearty meal that’s perfect for busy weeknights. It’s filling, flavorful, and almost impossible to mess up.

This casserole is also budget-friendly, endlessly customizable, and family-approved. Think of it as a “set it and forget it” dinner…you literally dump everything in a dish, bake, and finish with melty cheese. Done.

Instructions

Oven Method (Dump & Bake)

1. Preheat oven to 350°F (175°C).
2. In a greased 9x13 baking dish, combine rice, beans, tomatoes (with liquid), broth, corn, vinegar, bay leaf, and seasonings. Stir well.
3. Cover tightly with foil and bake for 1 hour, or until rice is tender. Check midway—if it looks dry, add a splash more broth or water.
4. Remove bay leaf, top with shredded cheese, and broil uncovered 2–3 minutes until melted and golden.
5. Serve hot with avocado, cilantro, sour cream, or hot sauce.

Instant Pot Variation

1. Add all ingredients (except cheese) to Instant Pot. Stir well.
2. Cook on High Pressure:
   
• 5 minutes for parboiled rice
• 5 minutes for white rice
• 15 minutes for brown rice
  
3. Let pressure release naturally for 10 minutes, then quick release any remaining pressure. Remove bay leaf.
4. Transfer mixture to a baking dish, top with cheese, and broil 2–3 minutes until bubbly and golden.

Rice Swaps

• Parboiled Rice (best choice): Stays fluffy and doesn’t get mushy in casseroles.
• White Rice: Use same liquid (1 ½ cups broth), but check around the 40–45 minute mark in the oven.
• Brown Rice: Increase broth to 2 ¼ cups. Bake for 75–80 minutes in the oven.

👉 Tip: No matter which rice you use, check halfway through (if baking) and add extra broth if needed before the rice finishes cooking.

Storage & Reheating

• Fridge: Store in an airtight container up to 4 days.
• Freezer: Freeze cooled portions up to 3 months.
• Reheat: Microwave or bake at 325°F until warmed through, adding a splash of broth if dry.