Name: Cheesy Mexican rice slice
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12
Ingredients: 8 free-range eggs; 1/2 cup sour cream, plus extra to serve; 450g microwave long-grain white rice; 2 x 125g cans black beans, rinsed, drained; 2 long green onions, thinly sliced; 1/3 cup chopped fresh coriander; 1 cup grated tasty cheese, plus; 1/4 cup extra; 1 1/2 Tbsp Mexican seasoning blend; 1 garlic clove, crushed; Sea-salt flakes and freshly ground black pepper, to season; 100g feta, crumbled; 250g cherry tomatoes, halved; Corn and capsicum salsa; 100g cherry tomatoes, quartered; 1 small red capsicum, diced; 125g can corn kernels, drained; 1/2 cup fresh coriander leaves; 1/2 avocado, diced; 2 Tbsp jalapeno slices; 2 Tbsp lime juice; 1 Tbsp extra virgin olive oil; 1/4 tsp Tabasco sauce

Spice up your snack game with this cheesy Mexican rice slice. Packed with bold flavors, gooey cheese and a zesty Mexican twist, these slices are the perfect savoury treat for any time of day.

Whether you’re craving a quick lunch, a tasty appetiser, or a fun side dish, these cheesy delights hit the spot. With a perfect balance of seasoned rice, melted cheese, and a hint of heat, each bite is a fiesta for your taste buds.

Ingredients

8 free-range eggs

1/2 cup sour cream, plus extra to serve

450g microwave long-grain white rice

2 x 125g cans black beans, rinsed, drained

2 long green onions, thinly sliced

1/3 cup chopped fresh coriander

1 cup grated tasty cheese, plus

1/4 cup extra

1 1/2 Tbsp Mexican seasoning blend

1 garlic clove, crushed

Sea-salt flakes and freshly ground black pepper, to season

100g feta, crumbled

250g cherry tomatoes, halved

Corn and capsicum salsa

100g cherry tomatoes, quartered

1 small red capsicum, diced

125g can corn kernels, drained

1/2 cup fresh coriander leaves

1/2 avocado, diced

2 Tbsp jalapeno slices

2 Tbsp lime juice

1 Tbsp extra virgin olive oil

1/4 tsp Tabasco sauce

Method

Step 1

Preheat oven to 190°C/170°C fan-forced. Grease a 20cm x 30cm lamington pan. Line its base and sides with baking paper.

Step 2

Whisk eggs and sour cream in a large bowl. Add rice, black beans, onion, coriander, cheese, seasoning and garlic. Season. Spoon into the pan, spreading evenly. Top with feta and cherry tomatoes, then sprinkle with extra 1/4 cup cheese.

Step 3

Bake for 40 minutes or until golden and just firm to touch.

Step 4

Meanwhile, to make salsa, combine all ingredients in a bowl. Season with salt and pepper.

Step 5

Serve warm or cold with salsa and extra sour cream.

cheesy mexican slice on a blue board with lime wedges — *(Photography Alan Jensen; styling Jaimee Curdie; food preparation Clare Maguire; recipes Kim Coverdale)*

Recipe Developer Kim Coverdale Recipe Developer

Kim Coverdale is a recipe developer and food writer with more than 25 years of experience in Australian food publishing. Trained at the Australian Women's Weekly Test Kitchen — one of Australia's most trusted homes of recipe development — Kim has spent her career creating, testing, and perfecting recipes for some of the country's leading food titles. Every recipe she develops is rigorously tested to ensure it works reliably in home kitchens, not just professional ones.

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