Mexican Baked Rice Casserole Recipes

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MEXICAN RICE CASSEROLE



Mexican Rice Casserole image

My sister gave me this recipe 20 years ago and my family still loves it.

Provided by rpeijm

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 12

Number Of Ingredients 8

1 cup white rice
2 cups water
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) can tomato sauce
¾ cup water, or more as needed
1 (8 ounce) container sour cream
1 cup crushed corn chips, or to taste
1 cup shredded Mexican cheese blend

Steps:

  • Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.
  • Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 32.9 g, Cholesterol 19.4 mg, Fat 10.5 g, Fiber 4.4 g, Protein 9 g, SaturatedFat 5.3 g, Sodium 581.4 mg, Sugar 3.2 g

CHEESY MEXI-RICE CASSEROLE



Cheesy Mexi-Rice Casserole image

A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!

Provided by MAHooper

Categories     Side Dish     Casseroles

Time 1h15m

Yield 10

Number Of Ingredients 16

1 quart water
2 cups uncooked long-grain white rice
2 tablespoons chicken broth
1 tablespoon minced garlic
1 green bell pepper, chopped
1 small yellow onion, chopped
1 (15 ounce) can cream-style corn
1 (11 ounce) can Mexican-style corn, drained
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
1 (4 ounce) can chopped green chile peppers, drained
1 (8 ounce) package Mexican-style processed cheese food, cubed
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon chili powder
¾ cup shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
  • In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
  • In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
  • Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 56.7 g, Cholesterol 20 mg, Fat 7.4 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 1045.8 mg, Sugar 5.4 g

BAKED MEXICAN RICE



Baked Mexican Rice image

I've tried a lot of variations on baked rice, and wanted to try it with Mexican flavors. It's so easy to let the rice bake away while you take care of other things, or prep the rest of the meal. Garnish with additional green onions if you like.

Provided by LauraF

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 55m

Yield 6

Number Of Ingredients 14

1 ½ cups parboiled rice (such as Uncle Ben's®)
2 tablespoons canola oil
1 green bell pepper, finely chopped
½ onion, finely chopped
2 large green onions, sliced
1 (.18 ounce) packet sazon seasoning with saffron (such as Goya® Azafran)
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon ground coriander
¼ teaspoon salt, or more to taste
1 ½ cups water
¾ cup tomato sauce
2 tablespoons minced fresh cilantro
1 lime, cut into wedges

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place rice in a 9-inch square baking dish. Drizzle in canola oil; stir to coat rice completely. Stir in green pepper, onion, and green onions. Season with sazon seasoning, cumin, garlic powder, coriander, and salt.
  • Combine water and tomato sauce in a microwave-safe bowl or measuring cup. Heat until simmering, about 2 minutes. Pour over the rice and stir briefly. Cover the baking dish tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven for 30 minutes. Let stand, covered, for 5 minutes. Uncover and fluff with a fork. Stir in cilantro and squeeze lime juice over the top.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 42.9 g, Fat 5.4 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 389.2 mg, Sugar 2.7 g

MEXICAN BEEF AND RICE CASSEROLE



Mexican Beef and Rice Casserole image

This Mexican casserole with beef and rice is a super easy recipe for family dinner. Garnish with your favorite toppings. I like to top with shredded lettuce and chopped cilantro! More shredded cheese is always good, too.

Provided by VMB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 8

Number Of Ingredients 12

nonstick cooking spray
1 pound ground beef
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon taco seasoning
1 (15 ounce) can black beans, drained
1 (14 ounce) can fire-roasted diced tomatoes
1 bunch fresh spinach, trimmed and coarsely chopped
2 cups low-sodium chicken broth
2 cups shredded Mexican cheese blend, divided
1 cup long-grain rice
1 cup red salsa

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
  • Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 36.2 g, Cholesterol 68.2 mg, Fat 20.3 g, Fiber 6.2 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 1034.6 mg, Sugar 2.2 g

SPICY MEXICAN CHEESY RICE CASSEROLE



Spicy Mexican Cheesy Rice Casserole image

Make and share this Spicy Mexican Cheesy Rice Casserole recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 55m

Yield 4-8 serving(s)

Number Of Ingredients 12

4 cups cooked rice
1/2 cup reduced-fat cheddar cheese or 1/2 cup monterey jack cheese, shredded
4 ounces green chilies, chopped
4 green onions, chopped
2 ounces red peppers, chopped
1 cup sour cream
3 tablespoons recaito (cilantro-based seasoning)
1/2 teaspoon cumin
chili powder, to taste
salt, to taste
1/4 teaspoon pepper (or more, to taste)
red pepper flakes, to taste

Steps:

  • Preheat oven to 375°F.
  • In a medium bowl, combine cooked rice with cheese, chilies, and green onions.
  • Mix together.
  • In a small bowl, stir together sour cream, Recaito, cumin, chili powder, salt and pepper.
  • Add to rice mixture and stir thoroughly.
  • Spray an oven-proof casserole dish with vegetable oil spray.
  • Spread rice mixture in casserole bake uncovered for approximately 30–40 minutes until cheese melts.
  • Top with additional cheese, if desired.

MEXICAN RICE CASSEROLE



Mexican Rice Casserole image

A great way to use a pound of ground beef and make a dinner that all will love. It's so easy too! If you cannot find Mexicorn by Green Giant, you can use a regular can of corn or frozen corn. To control the heat of the dish, you can choose mild, medium or hot salsa!

Provided by Pam-I-Am

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 cup long grain rice
2 cups water
1 (16 ounce) jar salsa
1 (11 ounce) can mexicorn
1 teaspoon chili powder
1/2 teaspoon salt
1 cup cheddar cheese, shredded

Steps:

  • Place the 2 cups of water and long grain rice in a medium sauce pan and bring to a boil. Reduce heat to a simmer, place a lid on, set timer for 20 minutes and cook rice until done.
  • Preheat oven to 350°F.
  • In a skillet, brown ground beef and drain. Place in a large mixing bowl.
  • In large mixing bowl, add the jar of salsa to the ground beef. Also add chili powder, Mexicorn, rice and salt. Mix with a wooden spoon until combined well.
  • Spray a 2 quart casserole dish. Put rice mixture into dish. Cover with a lid or foil and bake in preheated oven for 30 minutes.
  • At 30 minutes, take off lid/foil. Add shredded cheddar cheese evenly over top and bake for an additional 5 minutes.
  • Remove from oven and serve.

BAKED MEXICAN CASSEROLE



Baked Mexican Casserole image

My husband and I both work full-time, so we have little time to cook. This dish is quick and delicious. We freeze leftovers as individual servings for lunch.-Jean Isken, Sussex, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

1 pound ground turkey
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
7 flour tortillas (10 inches)
2 large eggs
1-1/3 cups 4% cottage cheese
1-1/2 cups shredded cheddar cheese, divided
Optional: Chopped fresh tomatoes, shredded lettuce and sour cream

Steps:

  • In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add tomatoes and taco seasoning; cook and stir until thickened, about 5 minutes., Layer 4 tortillas, overlapping slightly, on the bottom and up the sides of a greased 13x9-in. baking dish. Top with meat mixture and remaining tortillas. combine the eggs, cottage cheese and 3/4 cup cheddar cheese; pour over tortillas., Cover and bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Serve with tomatoes, lettuce and sour cream if desired.

Nutrition Facts :

SPANISH BEEF AND RICE BAKE RECIPE



Spanish Beef and Rice Bake Recipe image

This Spanish Beef and Rice Bake is one of the best Mexican dishes that comes together quickly on a busy night! It's one of our favorite family dinner recipes.

Provided by Camille Beckstrand

Categories     Main Course

Time 1h20m

Number Of Ingredients 17

1 pound lean ground beef ((can also use ground turkey))
1/2 onion (minced)
1 green bell pepper (minced)
1 can diced tomatoes, undrained ((14.5 ounces))
1 cup water
1/2 cup salsa
3/4 cup uncooked long grain rice
1/2 cup chili sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
ground black pepper (to taste)
1 can refried beans ((15 ounce))
1/2 cup shredded cheddar cheese
2 Tablespoons chopped fresh cilantro
1/2 cup sliced cherry tomatoes

Steps:

  • Preheat oven to 375 degrees F.
  • Brown the ground beef in a large skillet over medium-high heat, lower heat to medium low heat. Stir in the onion, green bell pepper, tomatoes, water, salsa, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce, and pepper.
  • Let simmer for about 30 minutes, stirring occasionally.
  • Pour mixture into a 9x13-inch casserole dish sprayed with nonstick cooking spray.
  • Press down firmly into the pan, then spread refried beans on the top and sprinkle with the shredded cheddar cheese.
  • Bake in preheated oven for 10 to 15 minutes, or until cheese is melted and bubbly.
  • Garnish with chopped fresh cilantro and diced tomatoes.

Nutrition Facts : Calories 230 kcal, Carbohydrate 26 g, Protein 18 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 42 mg, Sodium 904 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving

MEXICAN RICE AND BEAN CASSEROLE



Mexican Rice and Bean Casserole image

This is tasty rice dish with a kick to it. Of coarse all the spices may be adjusted to suit taste. I have even added cooked ground beef to this to make it into a main dish.

Provided by Kittencalrecipezazz

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

3 -4 tablespoons oil
3/4 cup water
1 1/2-2 cups sliced fresh mushrooms (can use canned also)
2 green bell peppers, chopped
1 large onion, chopped
2 -3 fresh minced garlic cloves (or more if desired, I use 1 Tbsp)
1 (28 ounce) can undrained canned tomatoes
1 (19 ounce) can red kidney beans, drained
3/4 cup long grain rice (uncooked)
1 tablespoon chili powder (or to taste)
2 teaspoons cumin (or to taste)
1/8-1/4 teaspoon cayenne pepper (use 1/8 tsp for less spicy taste)
1 -2 cup shredded mozzarella cheese

Steps:

  • Set oven to 350 degrees.
  • In a large skillet or Dutch oven, heat the oil with water over medium heat.
  • Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
  • Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
  • Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
  • Transfer to a large greased baking dish.
  • Sprinkle with mozza cheese over top.
  • Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).

MEXICAN CHICKEN AND RICE CASSEROLE



Mexican Chicken and Rice Casserole image

Make and share this Mexican Chicken and Rice Casserole recipe from Food.com.

Provided by Lulabelle30

Categories     Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 (8 ounce) package yellow rice mix
1 (15 ounce) can black beans
1 (15 ounce) can rotel
1 cup green pepper
1 cup diced onion
2 cups low-fat monterey jack cheese (divided)
2 cups cooked chicken (cubed)
1 tablespoon olive oil

Steps:

  • preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.

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FIESTA 7 LAYER RICE BAKE | MEXICAN RICE CASSEROLE RECIPE
2017-04-24 Instructions. Preheat oven to 350 degrees F. and lightly spray a 9x13-inch baking dish with cooking spray. Evenly spread black refried beans onto bottom of baking dish. Layer with cheese, olives and then tomatoes. Combine taco seasoning and rice until well combined. Transfer to baking dish, spreading evenly.
From picky-palate.com


MEXICAN RICE CASSEROLE WITH BLACK BEANS AND CORN - THE NEW …
2022-03-16 Drain well and transfer to a 9×13″ casserole dish. Then drain and rinse the beans, and add to the rice. Transfer the vegetables to the casserole and add 1 cup corn, the tomato sauce and broth, 1/4 teaspoon salt and lots of black pepper. Stir to combine. Cover the dish tightly with foil and bake for 1 hour and 30 minutes.
From thenewbaguette.com


MEXICAN CASSEROLE {THE BEST HEALTHY MEXICAN CASSEROLE} – WELL …
2021-12-01 Instant brown rice also works in a pinch). Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) with nonstick spray and set aside. In a Dutch oven or large, deep skillet, heat the olive oil over medium high. …
From wellplated.com


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