How to Make It
Preheat your oven to 375. While it’s heating, combine the rice, corn, salsa, tuna, and one cup of the cheese in whatever baking dish you’re using.
Stir it all together. It’ll look a little chaotic and that’s fine.
Now — and this is a genuine preference thing, not just me being fussy — if you use a 9×12 baking pan, you’ll get a thinner layer that bakes up chewier and a little crispier on the edges.
If you use a round or oval casserole dish (a 2.5 quart one works well), it’ll be thicker and a bit juicier. Both are good — the rectangular pan gives you chewy edges, the round dish gives you something saucier.
Pick your preference.
Sprinkle the remaining half cup of cheese on top. Bake for 20 minutes.
That’s it. No, really.
Variations
Black beans are a great addition — stir them in with everything else. Adds protein, makes it heartier. Pepper jack instead of cheddar is good if your family likes a little heat.
Cauliflower rice instead of regular rice is possible. It works, but the texture gets a little mushy and you lose that chewiness that makes the original version worth eating. Not something to rush back to.
Storage
It keeps in the fridge for three or four days. Reheat it in a skillet with a tiny bit of butter if you want to bring it back to life — the microwave works but can make the rice go a little gluey. It’s also perfectly decent cold, standing at the counter.
Nutrition (per ¼ of the casserole): around 474 calories, 54g carbs, 28g protein, 17g fat, 5g fiber.
There’s something about this recipe that sounds too simple to be worth making — and then you make it and think, why haven’t I been doing this all along? Five ingredients. One pan. Twenty minutes. It really doesn’t get easier than that.
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