Mexican Baked Rice Casserole Recipes

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.

Steps:

• Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.
• Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.

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.

Steps:

• 1. Char chiles over gas flame or in broiler until blackened on all sides, turning occasionally.
• 2. Wrap in plastic and cool 10 minutes. Peel, seed and chop chiles.
• 3. Bring 2 cups water, butter and salt to boil in heavy medium saucepan. Add rice, return to boil.
• 4. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 16 minutes.
• 5. Transfer rice to large bowl; cool rice, stirring occasionally with fork.
• 6. Butter 2-quart shallow baking dish.
• 7. Heat oil in medium skillet over medium heat.
• 8. Add 1/4 cup onion and garlic, sauté until translucent, about 3 minutes.
• 9. Add chopped chiles; sauté 1 minute.
• 10. Add chile mixture and corn to rice in bowl.
• 11. Whisk sour cream, cilantro and 2 tablespoons chopped onion in small bowl.
• 12. Add sour cream mixture and cheese to rice, stir.
• 13. Transfer rice mixture to prepared dish.
• 14. (Can be made 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before continuing).
• 15. Preheat oven to 325°F Bake rice until sides are light brown and mixture is heated through, about 25 minutes.