This Mexican rice casserole recipe makes for a great-tasting, hearty meal. Thank you, Pioneer Woman!
This comforting Mexican Rice Casserole packs plenty of flavor but not too much heat, making it a greeat dish for the whole family.
Everything comes together in a single pot, so not only is the preparation quick and easy, the clean up is too!
Variations
- Try adding more of your favorite vegetables. Chopped red or green bell peppers taste great, or a diced zucchini. You could also try a large handful of corn kernels, which bring a sweetness to the dish and a great pop of color.
- Stir in cooked beans before baking, which will make this dish a satisfying meal all by itself! Kidney beans or black beans are ideal.
- Another way to turn the rice into a hearty meal is to add cooked ground beef along with the tomatoes.
- For a healthier meal, use brown rice instead of white. Just bear in mind that the cooking time may need to be increased – although you can speed things up by using parboiled brown rice.
- Change up your cheese! If you like a bit of extra fire, mix some jalapeno Jack or Mexican cheese with the cheddar.
- Top with sliced black olives
- Use fire-roasted tomatoes instead of regular ones, which add a lovely smoky flavor.
How to make your own fire-roasted tomatoes
It’s easy to get hold of canned fire-roasted tomatoes, but it’s also very easy to make your own using your broiler. Here’s how:
- Wash the tomatoes and cut them in half.
- Place them on a baking sheet with the cut side down.
- Set your broiler to high.
- Broil the tomatoes for about 10 mins, turning a few times, until the skins are blackened.
- Leave the tomatoes to cool. When they are cool enough to handle, remove the skins, which should slip off easily.
- The tomatoes are now ready to use.
How to serve this Mexican Rice Casserole
Simply top it with sour cream (and maybe some guacamole too!) and scoop it up with crunchy tortilla chips.
Delish!
How to store leftovers
This is one of those dishes where the flavors seem to itensify with time and the leftovers taste even better the next day.
If you don’t think you’ll be able to use them up that quickly, then you can freeze the casserole instead.
For quick and easy lunches, try spooning individual portions of the mixture onto a baking sheet, lined with a silpat. Freeze them overnight then place into a freezer bag. Hey presto – perfectly portioned lunches on hand, whenever you need them!
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Pioneer Woman Mexican Rice Casserole Recipe
This Mexican rice casserole recipe makes for a great-tasting, hearty meal. Thank you, Pioneer Woman!
Ingredients
- 2 tablespoons Canola Oil
- 3 cloves Garlic minced
- 1/2-1 cup Onion chopped
- 4 cups Long Grain Rice
- 29 ounces Tomato (2 14.5-ounce cans)
- 10 ounces Diced Tomatoes
- 1 teaspoon Cumin
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1/2 teaspoon Ground Cayenne Pepper
- 1/4 teaspoon Turmeric
- 6-8 cups Low Sodium Chicken Broth
- 1 1/2 cups Cheddar Cheese
- Fresh Cilantro chopped, for serving
Instructions
- Preheat the oven to 375.
- Heat oil in a dutch oven and mix in the garlic and onions. Cook for three or four minutes.
- Reduce heat to low and add the rice. Stir consistently, making sure the rice does not burn. Cook over low heat, approximately three minutes.
- Add the whole tomatoes, diced tomatoes, cumin, salt, cayenne and turmeric. Stir to combine and let cook, two minutes or so.
- Stir in the chicken broth.
- Bring the mixture to a boil, and reduce heat to low. Cover… simmer until the rice is not quite done,…10 to 15 minutes.
- Top with cheese and then bake with the lid off until the cheese is melted and the rice fully cooked, approximately 15 minutes.
- Serve with chopped cilantro.
Nutrition
Calories: 178kcalCarbohydrates: 19gProtein: 6gFat: 7gSaturated Fat: 3gSodium: 374mgFiber: 2g
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