This 5-Ingredient Mexican Rice Casserole is one of my favorite “lifesaver” dinners.

You know the kind of night—when you’ve got zero energy, a hungry family, and no time to cook? This recipe was born for that moment. With just five simple ingredients, one baking dish, and a few minutes of prep, you’ll have a warm, flavorful, and surprisingly satisfying meal on the table.

It’s cheesy, comforting, and totally customizable. I love keeping these ingredients on hand for last-minute dinners that still feel homemade.

Ingredients

• 2 cups cooked brown rice (or quinoa)

• 1 cup salsa (mild, medium, or spicy—your choice)

• 1 (15 oz) can black beans, rinsed and drained

• 1 cup frozen corn (no need to thaw)

• 1 cup shredded cheddar or Mexican-blend cheese

Optional Add-Ins:

• Cooked ground turkey or shredded chicken for extra protein

• Chopped cilantro or green onions for garnish

• Avocado or plain Greek yogurt on the side

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease an 8x8 or 9x9 baking dish.

2. In a large bowl, combine cooked rice, salsa, black beans, and corn. Stir until everything is well mixed.

3. Pour mixture into the prepared baking dish and spread evenly.

4. Top with shredded cheese and bake for 20–25 minutes, until hot and bubbly.

5. Let cool slightly before serving. Top with your favorite extras if you like!

Why I Love This Dinner

It’s the definition of “no-brainer dinner.” Just 5 ingredients, one pan, and a meal that tastes like it took way more effort than it did. It’s naturally gluten-free, vegetarian, and loaded with fiber and flavor.

This was one of the first recipes that showed me clean eating doesn’t have to mean complicated—it just has to be doable. And this one definitely is.

Nutrition Information (Per Serving – Makes 4)

• Calories: 340

• Protein: 13g

• Carbohydrates: 38g

• Fiber: 7g

• Fat: 14g