Mexican Yellow Rice Casserole Recipes

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MEXICAN RICE CASSEROLE



Mexican Rice Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 14

2 tablespoons canola oil
3 cloves garlic, minced
1/2 to 1 whole large onion, chopped
4 cups long grain rice
Two 14.5-ounce cans whole tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
1 teaspoon cumin (or more to taste)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
6 to 8 cups low-sodium chicken broth (more if needed)
1 1/2 cups grated Cheddar
Fresh cilantro, chopped, for serving

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



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

MEXICAN RICE CASSEROLE RECIPE - (4.7/5)



Mexican Rice Casserole Recipe - (4.7/5) image

Provided by Foodiewife

Number Of Ingredients 27

FOR THE MEXICAN SEASONING:
1/2 cups white or brown rice, prepared per instructions
1 teaspoon olive oil
1 pound lean ground beef
1 small sweet yellow onion, diced
3 cloves garlic, minced
1 bell pepper, chopped (red, orange or yellow)
1/2 to 1 teaspoon crushed red pepper flakes (optional)
Sea salt and fresh cracked pepper, to taste
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can diced tomatoes
1 (7.5-ounce) small can tomato sauce
1 small can El Pato (Mexican tomato sauce)
1 small can mild green chilis
3 to 4 tablespoons fresh cilantro, chopped (divided)
1 cup each shredded cheddar and Monterey Jack cheese
Mexican Blend
1 tablespoon chili powder
1 tablespoon dried cumin
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon paprika
Store in an air tight container. Great spices for making tacos, too.
GARNISHES:
Sour cream
Salsa
Guacamole

Steps:

  • Preheat the oven to 350°F. Prepare rice per instructions. While the rice is cooking heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the ground beef, breaking it up into crumbles. Cook the beef for 3 to 4 minutes, until no longer pink Add the diced onion and bell pepper and 1 tablespoon of the Mexican seasoning mix and red pepper flakes (if desired). Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion and bell pepper is tender. Add the minced garlic and cook until fragrant-- about 1 minutes. Add the drained and rinsed black beans, tomato sauces, diced tomatoes, diced pepper and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture. Add the cooked rice, Mix the ingredients thoroughly, taste and re-season if needed. Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Top with cheddar and Monterey Jack cheese. Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil. Bake for an additional 5 to 7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing. Top with a dollop of sour cream and additional garnishes (guacamole and/or salsa) and the remaining chopped cilantro.

MEXICAN YELLOW RICE CASSEROLE



Mexican Yellow Rice Casserole image

My SIL gave me this recipe several years ago. It is great for potluck meals. Just add a salad and you have a wonderful spicy meal.

Provided by Jellyqueen

Categories     One Dish Meal

Time 45m

Yield 1 large casserole

Number Of Ingredients 6

1 lb ground beef
1 lb Velveeta cheese
1 (5 ounce) package yellow rice
1 package taco seasoning
1 can ro-tel tomatoes and green chilies
1 bag plain Doritos

Steps:

  • Brown hamburger meat and drain.
  • Add taco seasoning and approximately 1/2 cup water.
  • Simmer 10 minutes.
  • Cook rice as directed on box (leave water in rice, do not drain).
  • Mix cheese and tomatoes and melt in microwave.
  • Combine all ingredients, using only a few of the crumbled Doritos.
  • Pour into casserole dish and sprinkle remaining Doritos on top of mixture.
  • Bake at 325 F for 25 minutes or until bubbly.

YELLOW RICE CASSEROLE



Yellow Rice Casserole image

Here's another one I don't know where I got and haven't tried. Yellow rice is oldest DS's favorite food, so I have been meaning to make this for awhile. I don't know about the water chestnuts, DH is not a fan. If you get to this before me, let me know how it is! I don't know about the size of the mexicorn (this is a guess), but I think that it only comes in one size.

Provided by Mariah

Categories     Rice

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 ounces yellow rice
1 (10 ounce) can mexicorn, drained
1 onion, chopped
2 ounces diced pimentos, drained
8 ounces tiny English peas, drained
11 ounces cream of chicken soup
8 ounces sour cream
1/4 cup butter, melted
8 ounces water chestnuts, sliced and drained
1 cup grated sharp cheddar cheese

Steps:

  • Cook rice to package directions.
  • Blend soup, sour cream, and butter.
  • Combine all ingredients, except cheese, in 7 x 11 dish. Bake at 350 for 25 minutes until hot throughout.
  • Top with cheese and bake 5 additional minutes, until melted.

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