MEXICAN-STYLE BROWN RICE CASSEROLE
This burrito in a bowl is ideal for a small crowd. Dish it out for your next spring get-together.
Time 42m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray
- In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
- In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
- Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
- Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.
Nutrition Facts : Calories 62 kcal
MEXICAN-STYLE BROWN RICE CASSEROLE
Make and share this Mexican-Style Brown Rice Casserole recipe from Food.com.
Provided by IAteMyGluestick
Categories Brown Rice
Time 40m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray.
- In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
- In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
- Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
- Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.
Nutrition Facts : Calories 338.8, Fat 7.5, SaturatedFat 3.6, Cholesterol 14.8, Sodium 773.8, Carbohydrate 57.1, Fiber 9.6, Sugar 3.4, Protein 14.5
MEXICAN RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
- Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
MEXICAN BEEF AND RICE CASSEROLE
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
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
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MEXICAN BROWN RICE AND BLACK BEAN CASSEROLE
From thestayathomechef.com
5/5 (1)Total Time 1 hr 15 minsCategory Main CourseCalories 408 per serving
- Place the rice and broth into a large saucepan over high heat. Bring to a boil, cover, and reduce heat to low. Let simmer, covered, for 40-50 minutes until all liquids have been absorbed by the rice. Remember that brown rice takes longer to cook than white and you should check the packaging for estimated cooking times.
- Before the rice is done, heat olive oil in a large skillet over medium-high heat. Saute the onions, zucchini, and mushrooms for about 5-7 minutes until all are cooked through. Add in the cumin and minced garlic and cook for an additional 1 minute. Remove from heat and place in a large mixing bowl.
- In the large mixing bowl, combine the saute mixture, black beans, green chiles, carrots, cooked rice, and 1 cup of cheese. Stir with a spoon until everything is distributed fairly evenly. Transfer to a 9x13 baking dish that has been lightly sprayed with nonstick spray. Top with the remaining 1 cup of cheese.
- Cover with aluminum foil **(See cooking lesson)** and bake in a 350 degree oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to let the cheese get slightly browned.
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4.7/5 (6)Total Time 40 minsCategory Main DishCalories 279 per serving
- Set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften.
- Add in the pepper, jalapeno, corn, cumin, paprika, cinnamon, salt and cayenne. Cook for about 5 minutes, until the veggies are all tender. Add in the tomato paste and brown rice. Cook for 1 to 2 minutes, stirring almost constantly.
- Add in the drained tomatoes, black beans and veggie broth. Give the mixture a good stir then bring to a boil. Turn down the heat, cover and let simmer for about 10 to 15 minutes (or according to the time on the package directions for the rice), until almost all of the broth has been absorbed by the rice (and the rice is tender).
- Remove the cover and sprinkle the cheese over the top (use the lower or higher amount depending on how cheesy you want it). Recover and cook for about 1 to 2 minutes, until the cheese is melted.
MEXICAN-STYLE BROWN RICE CASSEROLE | RECIPES | WW USA
From weightwatchers.com
Cuisine MexicanCategory DinnerServings 6Total Time 55 mins
- Preheat oven to 375ºF. Coat a 2-quart rectangular, round, or oval baking dish with cooking spray
- In a large bowl, combine rice, salsa, and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
- In another large bowl, combine refried beans, corn, chili peppers, and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
- Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 Tbsp cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
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