Mexican Rice Casserole
Try this Mexican Rice Casserole recipe.
Try this Mexican Rice Casserole recipe.
- 1 tsp garlic powder
- sour cream
- 2 tbsp chili powder
- 1 small yellow onion chopped
- 1/2 tsp ground black pepper
- 1 tbsp ground cumin
- 1 tbsp onion powder
- 1 cup uncooked long grain rice
- 1 tbsp dried oregano
- diced tomato
- sliced green onions
- chopped fresh cilantro
- 1 tsp ground coriander
- 1/2 tsp chipotle powder
- 2-3 tbsp extra-virgin olive oil
- 3/4 tsp salt (i use himalayan salt)
- 2 jalapeno peppers finely chopped
- 1-1/2 cup (360ml) chicken broth
- 1 (15oz) can black beans rinsed and drained
- 2 cups (300g | 10.6oz) frozen corn kernels thawed and drained
- 680 g (1.5lb) lean ground beef
- 1 large (28oz) can diced tomatoes (do not drain)
- 2 cups (225g | 8oz) grated monterrey jack cheese
- chopped jalapeno peppers
- diced ripe avocado
- Carbohydrate 41.7546712938829 g
- Cholesterol 3.9 mg
- Fat 2.33120754252496 g
- Fiber 3.86268715698419 g
- Protein 5.23107016730055 g
- Saturated Fat 0.94715852927031 g
- Serving Size 1 1 -8 (347g)
- Sodium 33.1623250255732 mg
- Sugar 37.8919841368987 g
- Trans Fat 0.284688991800354 g
- Calories 204 calories
Step-by-step
- Preheat the oven to 375°F.
- Heat the olive oil in a large skillet or saute pan set over medium-high heat; once hot, add the chopped onion and jalapeno pepper; cook until softened, fragrant and slightly colored, about 2 minutes.
- Then, crank up the heat and add the ground beef; cook until the meat is nicely browned, about 7 or 8 minutes.
- Add the spices as well as the uncooked rice and stir until the rice is completely coated, then add the chicken stock and stir well.
- Transfer this mixture to a 9" x 13" baking dish and top with the black beans, followed by the corn kernels and canned diced tomatoes.
- Stir very lightly then cover with foil and bake in the oven for 45 minutes.
- After that time, remove the foil and sprinkle the cheese over the top, then return the dish to the oven, uncovered, and continue baking for 30 minutes, or until the cheese is nice and golden and bubbly and the rice is cooked all the way through and has absorbed all the liquid.
- Let the casserole rest for 5 minutes then garnish with a handful of chopped cilantro, diced tomatoes and chopped jalapeno peppers, if desired.
- Serve with sour cream and your choice of garnishes.
Mexican Rice Casserole: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like a Herculean task. Between school pick-ups, after-school activities, and the ever-present mountain of laundry, the last thing I often feel like doing is spending hours in the kitchen. That's why I adore recipes like this Mexican Rice Casserole. It’s incredibly flavorful, satisfying, and best of all, relatively easy to prepare, even on a weeknight when my energy levels are running low.
The beauty of this casserole lies in its simplicity. It's a one-pan wonder, minimizing cleanup—a huge bonus when you're short on time. The combination of seasoned ground beef, tender rice, vibrant corn, and hearty black beans is a perfect harmony of textures and tastes. The Monterey Jack cheese melts beautifully, creating a gooey, cheesy topping that elevates the entire dish. And the fresh cilantro, diced tomatoes, and jalapenos add a bright, fresh touch that balances the richness of the casserole perfectly.
I love how versatile this recipe is. Feel free to adjust the spices to your liking – add more chili powder for a spicier kick, or leave out the chipotle powder for a milder flavor. You could also substitute the ground beef with ground turkey or chicken for a leaner option. The possibilities are endless! I often adapt it based on what I have on hand. Sometimes I add some leftover roasted vegetables for extra flavor and nutrients.
Beyond the ease of preparation, this casserole is also a fantastic make-ahead meal. You can assemble it completely earlier in the day and then simply pop it in the oven when you're ready to eat. This is a lifesaver on busy evenings, allowing you to spend quality time with your family instead of being stuck in the kitchen.
This Mexican Rice Casserole is more than just a quick weeknight dinner; it’s a comforting, crowd-pleasing dish that feels both special and effortless. It’s perfect for a casual family dinner, a potluck gathering, or even a simple meal for one on a night when you deserve some delicious, easy comfort food.
The secret to a truly delicious Mexican Rice Casserole lies in the quality of your ingredients. I always use freshly ground spices whenever possible, as their intense flavors truly elevate the dish. And, while convenience often wins out, taking the time to dice my own onions and jalapenos gives the casserole an even deeper, more nuanced flavor profile.
Serving suggestions for this recipe abound. I often pair it with a simple side salad and some warm tortillas for a complete meal. Sometimes, I’ll even serve it with a dollop of sour cream or guacamole for an extra creamy, flavorful touch. The vibrant colors and aromas of this casserole always make a beautiful and delicious presentation, no matter the occasion.
If you're looking for a satisfying, flavorful, and easy-to-make dinner recipe, this Mexican Rice Casserole should definitely be on your list. It's a true weeknight winner that will quickly become a staple in your family's dinner rotation. Trust me, you’ll find yourself making it again and again!
Give it a try, and let me know what you think in the comments below. I'd love to hear how you adapted the recipe and what your favorite variations are. Happy cooking!
