Southwestern Rice Bake Recipes

SOUTHWESTERN RICE BAKE

Steps:

• In a large bowl, combine the rice, beef, sour cream, 3/4 cup of Monterey Jack cheese, 3/4 cup of cheddar cheese, chilies, salt and pepper. , Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with olives, tomatoes and onions if desired.

SOUTHWESTERN RICE

Steps:

• In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.

SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
• Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
• Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
• Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
• Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.

SOUTHWESTERN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
• In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
• Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
• Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

SOUTHWESTERN RICE CASSEROLE

Steps:

• Heat oven to 350.
• In an ungreased 1 1/2 quart casserole dish, combine all ingredients. Mix well.
• Bake 35-40 minutes.

SOUTHWEST VEGGIE AND RICE CASSEROLE

Steps:

• Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
• In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
• In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
• Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
• Sprinkle the green onions over the casserole and serve.

SOUTHWEST VEGETARIAN BAKE

Steps:

• In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender.
• In a bowl, combine beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and rice. Transfer to a 2 1/2 quart baking dish coated with nonstick spray. Sprinkle onions and olives over top.
• Bake, uncovered, at 350°F for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted.
• Let stand 10 minutes.