Ingredients
• Base: 1 ½ cups cooked brown rice or cauliflower rice (about ½ cup uncooked), 1 lb lean ground turkey or chicken (or black beans for vegetarian), 1 small onion diced, 1 bell pepper diced, 2 cloves garlic minced, 1 cup frozen corn, 1 can (15 oz) black beans rinsed, 1 can (14.5 oz) diced tomatoes or 1 cup salsa
• Seasoning: 1 ½ tsp ground cumin, 1 tsp chili powder, ½ tsp smoked paprika, ½ tsp garlic powder, salt & black pepper to taste
• Creamy Layer: ½ cup plain Greek yogurt + ¼ cup reduced-fat cheddar or Mexican blend shredded + 1 tbsp cornstarch, whisked until smooth
• Topping: ½ cup reduced-fat cheese shredded, 2 tbsp fresh cilantro chopped, optional: sliced jalapeños, lime wedges, avocado
Instructions
• Preheat oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish or line with parchment for easy serving.
• In a large skillet, cook ground turkey (or beans), onion, and bell pepper over medium-high heat 5-7 mins until meat is browned and veggies are softened. Add garlic and cook 1 minute until fragrant.
• Stir in cooked rice, corn, black beans, diced tomatoes or salsa, cumin, chili powder, paprika, garlic powder, salt, and pepper. Simmer 3-4 mins to meld flavors and thicken slightly.
• Reduce heat to low; gently fold in the Greek yogurt-cheese mixture until creamy and well combined—this adds protein and prevents curdling.
• Transfer mixture to prepared baking dish; spread evenly and top with remaining shredded cheese for that golden, bubbly finish.
• Bake 20-25 mins until cheese is melted and edges are bubbling. Let rest 5 minutes before slicing.
• Garnish with fresh cilantro, jalapeños, and a squeeze of lime; serve warm with a side salad or Greek yogurt “sour cream” for the ultimate wholesome, satisfying meal!
• In a large skillet, cook ground turkey (or beans), onion, and bell pepper over medium-high heat 5-7 mins until meat is browned and veggies are softened. Add garlic and cook 1 minute until fragrant.
• Stir in cooked rice, corn, black beans, diced tomatoes or salsa, cumin, chili powder, paprika, garlic powder, salt, and pepper. Simmer 3-4 mins to meld flavors and thicken slightly.
• Reduce heat to low; gently fold in the Greek yogurt-cheese mixture until creamy and well combined—this adds protein and prevents curdling.
• Transfer mixture to prepared baking dish; spread evenly and top with remaining shredded cheese for that golden, bubbly finish.
• Bake 20-25 mins until cheese is melted and edges are bubbling. Let rest 5 minutes before slicing.
• Garnish with fresh cilantro, jalapeños, and a squeeze of lime; serve warm with a side salad or Greek yogurt “sour cream” for the ultimate wholesome, satisfying meal!
PREP TIME & NUTRITION :
Prep Time : 12 mins, Cook Time : 25 mins, Total Time : 37 mins, Servings : 6, Calories : 285, Net Carbs: 32g, Fats: 8g, Protein: 28g
Prep Time : 12 mins, Cook Time : 25 mins, Total Time : 37 mins, Servings : 6, Calories : 285, Net Carbs: 32g, Fats: 8g, Protein: 28g
✨ PRO TIPS FOR PERFECT MEXICAN RICE CASSEROLE:
• Use leftover or pre-cooked rice: This saves time and prevents mushy texture—day-old rice works beautifully!
• Drain tomatoes well: Excess liquid can make the casserole soggy; pat diced tomatoes dry or use thick salsa.
• Prevent curdling: Whisk Greek yogurt with cornstarch BEFORE adding to hot mixture, and stir in off direct heat for a silky, stable finish.
• Make it ahead: Assemble casserole (without baking) up to 24 hours ahead; cover and refrigerate, then bake at 375°F for 30-35 mins until bubbly.
• Gluten-free & dairy-free options: Use certified gluten-free spices + nutritional yeast or dairy-free cheese for dietary needs.
• Reheat perfectly: Warm leftovers in a 350°F oven for 15 mins or microwave with a splash of broth to refresh the creamy texture.
• Use leftover or pre-cooked rice: This saves time and prevents mushy texture—day-old rice works beautifully!
• Drain tomatoes well: Excess liquid can make the casserole soggy; pat diced tomatoes dry or use thick salsa.
• Prevent curdling: Whisk Greek yogurt with cornstarch BEFORE adding to hot mixture, and stir in off direct heat for a silky, stable finish.
• Make it ahead: Assemble casserole (without baking) up to 24 hours ahead; cover and refrigerate, then bake at 375°F for 30-35 mins until bubbly.
• Gluten-free & dairy-free options: Use certified gluten-free spices + nutritional yeast or dairy-free cheese for dietary needs.
• Reheat perfectly: Warm leftovers in a 350°F oven for 15 mins or microwave with a splash of broth to refresh the creamy texture.