Excel-Inspired Layered Mexican Bean and Rice Casserole

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

A vibrant layered casserole featuring seasoned beans, saffron-infused rice, and melted cheese, inspired by colorful spreadsheets and perfect for a comforting vegetarian dinner. This mexican-inspired vegetarian ready in about 55 minutes pairs long grain white rice, vegetable broth, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups long grain white rice
• 3 cups vegetable broth
• 1/4 tsp saffron threads
• 2 tbsp olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 tsp cumin
• 1 tsp chili powder
• 15 oz, drained and rinsed canned black beans
• 15 oz, drained and rinsed canned pinto beans
• 1 cup tomato sauce
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 4, for serving lime wedges

Instructions

1. Step 1: Preheat oven to 375°F and lightly grease a 9x13-inch casserole dish.
2. Step 2: In a small bowl, soak 1/4 tsp saffron threads in 1/4 cup warm vegetable broth for 10 minutes to release color and flavor.
3. Step 3: Heat 2 tbsp olive oil in a saucepan over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent.
4. Step 4: Add 3 minced garlic cloves, 1 tsp cumin, and 1 tsp chili powder to the onion, cooking for 1 minute until fragrant.
5. Step 5: Stir in 1 1/2 cups long grain white rice, coating the grains with the spices and oil for 2 minutes.
6. Step 6: Pour in 3 cups vegetable broth including the saffron infusion and 1 tsp salt. Bring to a boil, then cover and reduce to low heat. Simmer for 18 minutes until rice is tender and broth absorbed.
7. Step 7: Meanwhile, combine 15 oz drained black beans, 15 oz drained pinto beans, 1 cup tomato sauce, 1/2 tsp salt, and 1/2 tsp black pepper in a bowl.
8. Step 8: In the casserole dish, spread half of the cooked saffron rice evenly. Layer the bean mixture over the rice, then top with the remaining rice.
9. Step 9: Sprinkle 1 1/2 cups shredded sharp cheddar cheese evenly over the top.
10. Step 10: Bake uncovered for 20 minutes until cheese is melted and bubbly.
11. Step 11: Remove from oven and let rest for 5 minutes. Garnish with 1/4 cup chopped fresh cilantro and serve with 4 lime wedges.