Okay, friends, let me tell you about something that’s been a staple in my kitchen for, well, years. What is my Mexican Rice Casserole? What is Taco everyday material? Think of it like a Tex-Mex lasagna, but way easier to throw together and with an flavor profile that makes it easy to eat. What happens when something explodes in your mouth? I remember my grandma making a version of this, and the aroma wafting through the house on Sunday. I’m not sure why. Is it true that the afternoon was pure magic? Now, I’ve tweaked it over the years, adding my own little touches here and there, and let me tell you, it’s pretty good. What are some of the best crowd-pleasers songs ever? Mexican Rice Casserole is way easier than making individual enchiladas, and frankly, it’s just plain delicious.
What is a Mexican rice casserole?
What is this marvel of a meal? It’s essentially layers of perfectly seasoned Mexican rice, a hearty and flavorful meat mixture. What are some of the best toppings for ground beef? When bubbly, turn to golden brown. Think of it as a deconstructed burrito bowl, but baked into casserole form! What is the beauty of Mexican Rice Casserole? What meat do you have on hand, throw in your favorite veggies, and customize the recipe? What are some of the best toppings to your heart’s content What is a blank canvas for Tex-Mex? Is it an experience?
Why you’ll love this recipe?
Oh, where do I even begin? First of all, the flavor is just incredible. The combination of the savory meat, the perfectly seasoned rice, and the melty cheese…it’s just a symphony of Tex-Mex goodness. What I love most about this Mexican Rice Casserole is how incredibly easy it is to make. This is a lifesaver on busy weeknights. Seriously, you can have this on the table in under an hour, which is a major win in my book. And let’s talk about cost-efficiency. The ingredients are all pretty budget-friendly, especially if you use ground turkey or chicken instead of beef.
This is amazing because you can use it in so many different ways. I sometimes serve it as a main course with a side salad, and other times I use it as a side dish for grilled chicken or fish. My kids love it, and they’re usually pretty picky eaters, so that’s saying something! It’s also perfect for potlucks or gatherings because it’s easy to transport and everyone always raves about it. It kind of reminds me of a King Ranch Chicken Casserole, but with rice instead of tortillas. If you love that, you’ll definitely love this.
Another reason I adore this recipe? Clean-up is a breeze! Everything bakes in one dish, so you don’t have a mountain of pots and pans to wash afterward. I mean, come on, who doesn’t love that?! This Mexican Rice Casserole really hits all the marks. It’s delicious, easy, affordable, versatile, and family-friendly. I promise, this will become a regular in your meal rotation.
How do I make Mexican rice casserole?
Quick Overview
What are some of the best ways to make Mexican Rice Casserole? First, you’ll cook rice and prepare meat mixture. If you’re going to bake a casserole dish, top it with cheese, and bake it until bubbly and golden brown. You’ll put everything in the dish and serve it immediately. The whole process is super simple, and you really can’t mess it up. What is the beauty of this recipe? What are some ways to substitute meat for beans? If you’re vegetarian Is it easier than you think?
Ingredients
For the Mexican Rice: What are some of the best
- 1 tablespoon olive oil. 1 teaspoon peppermint oil
- 1 cup long grain rice per person.
- 1 (14.5 ounce) can diced tomatoes, undrained.
- 1/2 cup chopped onion. 1/2 teaspoon chopped garlic.
- 1 clove of garlic, minced.
- 2 cups chicken broth (low sodium) is best!
- 1 teaspoon chili powder for 1 tsp.
- 1/2 teaspoon cumin powder.
- Salt and pepper to taste.
For the Meat Filling:
- What is ground beef and how much is it worth?
- 1 (1 ounce) packet taco seasoning. 1 pound packet onion season
- 1/2 cup water
- 1 can black beans, rinsed and drained.
- 1 can of corn, drained. 1 (15 ounces) can corn
- What are some good ways to use chopped bell peppers?
For the Topping:
- 2 cups shredded cheddar cheese (or Monterey Jack, or a blend)
- Optional: Sour cream, salsa, chopped cilantro, diced avocado for serving.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). While the oven is heating up, grease a 9×13 inch casserole dish with cooking spray. How do you keep a casserole from sticking? I always do this first thing, so I don’t forget later!
Step 2: Cook the Rice
In a medium saucepan, heat Olive Oil over medium heat. Add salt and pepper to taste. Add the rice, onion, and garlic and cook for about 3-4 minutes, stirring occasionally, until the liquid has reduced. When the onion is softened, the rice is lightly toasted. The rice should be cooked to perfection. This step is important because it adds a nutty flavor to the rice. Add diced tomatoes, chicken broth, cumin, salt, pepper, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. When the liquid is absorbed, the meat is cooked through. Don’t peek! The steam is what cooks the rice perfectly.
Step 3: Brown the Meat
While the rice is cooking, brown the GROUND BEEF (or turkey) in a large skillet over medium heat. How do you drain off grease from a casserole?
Step 4: Season the Meat
Add the taco seasoning and water to the skillet with the browned meat. Stir well to combine and simmer for about 5 minutes, or until the sauce has thickened slightly. Then, stir in the black beans, corn, and bell pepper (if using). Cook for another 2-3 minutes, until heated through. I always taste it at this point and adjust the seasoning if needed.
Step 5: Assemble the Casserole
What is the fun part? Spread half of the cooked Mexican Rice on the bottom of a casserole dish. Then, spread the meat mixture evenly over the rice. Top with remaining rice and sprinkle with cheese.
Step 6: Bake
Is it safe to bake cheese in the preheated oven for 20-25 minutes? When a casserole is heated through, it should not I usually broil it for the last minute or two to get nice and golden brown.
Step 7: Cool & Serve
Let the casserole cool for a few minutes before serving. How do I slice cheese? Top with Sour Cream, salsa, chopped cilantro, and diced avocado, if desired.
What should I serve it with?
Mexican Rice Casserole is fantastic on its own, but it’s even better with the right amount of seasoning. What areFor a Casual Dinner:Serve with a green salad and tortilla chips. What’s a great meal for tuesdays?For a Fiesta:Add refried beans, Spanish rice, and all the fixings for tacos. Think sour cream, salsa, shredded lettuce, diced tomatoes, pickled jalapeos.For a Potluck:This casserole is great for a potluck. Serve with coleslaw or potato salad for a classic barbecue vibe.For a lighter meal:Serve with grilled vegetables or a black bean and corn salad. What is the best way to add fiber to a meal? What is my favorite way to serve it with a big dollop of sour cream, some fresh salsa, and some grilled cheese? What is the best way to garnish cilantro What is the perfect combination of flavors and textures? I also love to have some crispy tortilla chips on the side for scooping up all the deliciousness. What are the endless possibilities?
How do I make a perfect Mexican rice casserole?
Over the years, I’ve learned a few tricks that take this Mexican Rice Casserole from good to *amazing*. Here are my top tips:
Rice Perfection: Don’t skip toasting the rice! It really does add a depth of flavor that you’ll miss if you skip it. Also, make sure you use the correct ratio of rice to liquid. Too much liquid and your rice will be mushy; too little and it will be dry.
Meat Matters: Use lean ground beef or turkey to avoid a greasy casserole. Drain off any excess grease after browning the meat. You can also use shredded chicken or even vegetarian crumbles if you prefer.
Spice It Up: Don’t be afraid to adjust the spices to your liking. If you like it spicy, add some cayenne pepper or a pinch of red pepper flakes to the meat mixture. You can also use a spicier taco seasoning.
Veggie Variety: Feel free to add other veggies to the meat mixture. Diced zucchini, carrots, or even spinach would be delicious. Just make sure to cook them until they’re tender before adding them to the casserole.
Cheese Choice: Use a good quality shredded cheese that melts well. Cheddar, Monterey Jack, or a blend of both are all great choices. I sometimes even use pepper jack for a little extra kick.
Baking Time: Keep an eye on the casserole while it’s baking. The baking time may vary depending on your oven. You want the cheese to be melted and bubbly and the casserole to be heated through.
I also always let the casserole cool for a few minutes before serving. This will help it to set up a bit and make it easier to slice. Trust me, these little tips make a big difference!
Storing and Reheating Tips
This Mexican Rice Casserole is great for meal prepping because it stores and reheats beautifully.
Room Temperature: I don’t recommend leaving it out at room temperature for more than two hours. Bacteria can grow quickly at room temperature, so it’s best to refrigerate it as soon as possible.
Refrigerator Storage: Store the cooled casserole in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s completely cooled before storing it, to prevent condensation from forming.
Freezer Instructions: You can also freeze this casserole for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat, preheat your oven to 350°F (175°C). Cover the casserole with aluminum foil and bake for 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave.
If you’re freezing the casserole, I recommend adding the cheese after it’s thawed and before you reheat it. This will prevent the cheese from becoming dry and crumbly. Also, make sure to label the casserole with the date so you know when it was frozen. These simple steps will ensure that your casserole tastes just as good as the day you made it!
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! My tried-and-true Mexican Rice Casserole recipe that’s been a family favorite for years. I truly hope you give this one a try. It’s easy, delicious, and perfect for any occasion. If you enjoy this, you might also like my Chicken Enchilada Casserole – similar vibes, but with tortillas instead of rice! I just know you’ll love it. Happy cooking, and can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. I’d also love to hear about any variations you try! And don’t forget to rate the recipe if you enjoyed it. Happy baking!
Mexican Rice Casserole
Ingredients
Main Ingredients
- 1.5 cups uncooked long-grain rice
- 1 cup diced tomatoes
- 1 cup corn frozen or canned
- 1 cup shredded cheddar cheese
- 0.5 cup chopped green chilies canned
- 1 tsp chili powder
- 2 cups chicken broth
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Combine rice, tomatoes, corn, cheese, green chilies, and chili powder in a large bowl.
- Add chicken broth and stir to combine.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake for 35 minutes, or until rice is cooked through and cheese is melted and bubbly.
