Chef Dad's Ultimate Mexican Food Side Dish

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By Christina O'Haver By Christina O'Haver

Chef Dad's Ultimate Mexican Food Side Dish


3 cans of pinto beans (drained and rinsed)
1 can of Rotel® diced tomatoes (found in the canned tomato section of your store)
16 oz. cheddar/jack cheese (shredded, divided in half)
1 box Spanish rice* (your favorite, cooked per package instructions)
1/2 cup salsa (your favorite)
1 tsp. kosher salt
1 tsp. chili powder
1/2 tsp. black pepper


1) Preheat oven to 350 degrees.

2) Combine beans, Rotel, 1/2 of your shredded cheese, cooked rice, salsa and spices in a large bowl and mix well.

3) Pour into a casserole dish then sprinkle remaining cheese over top. Bake for 30 minutes. Remove from the oven and let rest for five minutes before serving.

Cook's Notes: Since this recipe will serve at least 6-8 people, you can easily cut this in half and only use one can of beans, half of the other ingredients, but use the entire box of rice and entire can of Rotele. *The brand of Spanish rice I use is made by Near East®.