Cheesy Mexican Rice Bake Recipes

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CHEESY MEXI-RICE CASSEROLE

A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!

Provided by MAHooper

Categories     Side Dish     Casseroles

Time 1h15m

Yield 10

Number Of Ingredients 16



Cheesy Mexi-Rice Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
  • In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
  • In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
  • Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 56.7 g, Cholesterol 20 mg, Fat 7.4 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 1045.8 mg, Sugar 5.4 g

1 quart water
2 cups uncooked long-grain white rice
2 tablespoons chicken broth
1 tablespoon minced garlic
1 green bell pepper, chopped
1 small yellow onion, chopped
1 (15 ounce) can cream-style corn
1 (11 ounce) can Mexican-style corn, drained
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
1 (4 ounce) can chopped green chile peppers, drained
1 (8 ounce) package Mexican-style processed cheese food, cubed
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon chili powder
¾ cup shredded reduced-fat Cheddar cheese

SPICY MEXICAN CHEESY RICE CASSEROLE

Make and share this Spicy Mexican Cheesy Rice Casserole recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 55m

Yield 4-8 serving(s)

Number Of Ingredients 12



Spicy Mexican Cheesy Rice Casserole image

Steps:

  • Preheat oven to 375°F.
  • In a medium bowl, combine cooked rice with cheese, chilies, and green onions.
  • Mix together.
  • In a small bowl, stir together sour cream, Recaito, cumin, chili powder, salt and pepper.
  • Add to rice mixture and stir thoroughly.
  • Spray an oven-proof casserole dish with vegetable oil spray.
  • Spread rice mixture in casserole bake uncovered for approximately 30–40 minutes until cheese melts.
  • Top with additional cheese, if desired.

4 cups cooked rice
1/2 cup reduced-fat cheddar cheese or 1/2 cup monterey jack cheese, shredded
4 ounces green chilies, chopped
4 green onions, chopped
2 ounces red peppers, chopped
1 cup sour cream
3 tablespoons recaito (cilantro-based seasoning)
1/2 teaspoon cumin
chili powder, to taste
salt, to taste
1/4 teaspoon pepper (or more, to taste)
red pepper flakes, to taste

MEXICAN RICE CASSEROLE

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 14



Mexican Rice Casserole image

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.

2 tablespoons canola oil
3 cloves garlic, minced
1/2 to 1 whole large onion, chopped
4 cups long grain rice
Two 14.5-ounce cans whole tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
1 teaspoon cumin (or more to taste)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
6 to 8 cups low-sodium chicken broth (more if needed)
1 1/2 cups grated Cheddar
Fresh cilantro, chopped, for serving

CREAMY, CHEESY MEXICAN RICE

This was invented out of desperation. I was making Yopper's Green Chile Stuffed Chicken Breasts (#29059) and needed a simple side dish. I thought a rice dish would be yummy and I opened my pantry and voulah....Creamy, Cheesy Mexican Rice!

Provided by Melissa_8201

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10



Creamy, Cheesy Mexican Rice image

Steps:

  • Preheat oven to 350 degrees.
  • Mix all ingredients together.
  • Place into a greased casserole dish.
  • Bake for 30 mins or until hot.

4 cups cooked rice
1 (4 ounce) can diced green chilies
1 can whole kernel corn
1 can rotel tomatoes and green chilies
1 can cream of chicken soup
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 (16 ounce) container sour cream
1/2-1 teaspoon taco seasoning
salt and pepper

CHEESY MEXICAN RICE

What's better? Cheese, Chiles, Rice and Sour Cream? Feel free to add other ingredients. I don't think you can mess this up. A great way to use left over rice. Prep time includes 20 min. to cook raw rice. Great as a side for a Mexican Meal. Also good with more cheese.

Provided by herb-princess

Categories     Native American

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6



Cheesy Mexican Rice image

Steps:

  • Fold all ingredients together, except cheddar.
  • Pour into 3 quart greased casserole. Top with cheddar cheese.
  • Bake at 350 until bubbly, about 30 minute.

Nutrition Facts : Calories 534.9, Fat 34.2, SaturatedFat 21.3, Cholesterol 90.4, Sodium 425.9, Carbohydrate 35.1, Fiber 1.2, Sugar 3.4, Protein 22.6

2 cups cooked white rice
1 cup sour cream
2 cups shredded monterey jack cheese
2 (4 ounce) cans green chilies
1/2 cup chopped cilantro
1/2 cup shredded cheddar cheese

10 MINUTE CHEESY MEXICAN RICE

Make and share this 10 Minute Cheesy Mexican Rice recipe from Food.com.

Provided by MissHeather

Categories     White Rice

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4



10 Minute Cheesy Mexican Rice image

Steps:

  • Mix broth and salsa in medium saucepan; bring to a boil.
  • Add rice and velveeta; stir. Cover and remove from heat.
  • Let stand for 5 minutes.
  • Stir until velveeta is melted.

Nutrition Facts : Calories 308.5, Fat 7.6, SaturatedFat 4.4, Cholesterol 23.2, Sodium 1326.5, Carbohydrate 46.5, Fiber 1.9, Sugar 4.6, Protein 12.9

1 (10 1/2 ounce) can condensed chicken broth
1 cup salsa
2 cups Minute Rice, uncooked
4 ounces Velveeta cheese, cut up

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