San Antonio Rice Casserole

San Antonio comfort food in a baking dish. Rice, black beans, corn, and salsa get seasoned with cumin and garlic powder, loaded with pepper jack cheese, and baked until bubbly and golden on top.

The salsa does most of the seasoning work here, bringing tomato, heat, and acid all in one ingredient. Cumin and garlic powder reinforce the Tex-Mex flavor. Half the pepper jack gets mixed into the casserole so it melts throughout, and the other half goes on top for that stretchy, browned cheese layer everyone fights over.

This is a great way to use leftover rice. Day-old rice actually works better because it’s drier and absorbs the salsa without turning mushy.

Kitchen Tips

• Rinse and drain the black beans well. The canning liquid is starchy and salty, and too much of it makes the casserole soupy.
• Cover the casserole for the first 25 minutes so the filling heats through and stays moist. Uncovering for the last 15 minutes lets the cheese topping brown.
• Let it rest 10 minutes before serving. Like lasagna, a hot casserole needs time to set up or it slides apart on the plate.
• Use your favorite salsa heat level. Mild, medium, or hot all work. The pepper jack adds its own heat too, so factor that in.

Variations

• Add a layer of seasoned ground beef or shredded chicken between the rice mixture and the top cheese for a meatier version.
• Stir in a can of drained green chiles for a smokier, more New Mexico-style flavor.
• Top with sliced jalapenos, sour cream, and fresh cilantro after baking for a loaded presentation.