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Baked Mexican Rice Recipe Easy

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Cheesy Mexican Rice Casserole Recipe Mexican rice casserole, Mexican side dishes, Cheesy
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Description

This Baked Mexican Rice recipe is an easy and delicious way to enjoy the flavors of Mexico. It is a one-pan dish that is perfect for a family dinner or a potluck. The rice is cooked with tomato sauce, spices, and mixed vegetables, then baked until it is fluffy and aromatic. This dish is packed with protein, fiber, and vitamins, making it a healthy and satisfying meal.

Prep Time

The prep time for this Baked Mexican Rice recipe is around 15 minutes, which includes chopping the vegetables, measuring the ingredients, and preheating the oven.

Cook Time

The cook time for this dish is around 35-40 minutes, which includes baking the rice and vegetables in the oven.

Ingredients

  • 1 cup of long-grain rice
  • 1 can of tomato sauce (8 oz)
  • 1 can of mixed vegetables (15 oz)
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of cumin powder
  • 1 teaspoon of chili powder
  • 1 teaspoon of salt
  • 2 cups of water
  • 1/4 cup of cilantro, chopped
  • 1/4 cup of Mexican cheese, shredded
  • 1 tablespoon of olive oil

Equipment

  • A large oven-safe skillet or a casserole dish
  • A cutting board and a sharp knife
  • A measuring cup and spoons
  • A wooden spoon or spatula

Method

  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a large oven-safe skillet or a casserole dish over medium-high heat.
  3. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until they are softened and fragrant.
  4. Add the long-grain rice, cumin powder, chili powder, and salt to the skillet, and stir well to coat the rice with the spices.
  5. Next, add the can of tomato sauce and 2 cups of water to the skillet, and stir again to combine.
  6. Add the can of mixed vegetables to the skillet, and stir one more time.
  7. Cover the skillet with a lid or aluminum foil, and bake in the preheated oven for 35-40 minutes, or until the rice is fluffy and cooked through.
  8. Remove the skillet from the oven, and sprinkle the chopped cilantro and shredded Mexican cheese on top of the rice.
  9. Return the skillet to the oven, and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
  10. Remove the skillet from the oven, and let it cool for a few minutes before serving.

Notes

  • You can use any type of vegetables you like in this recipe, such as fresh bell peppers, corn, or beans.
  • If you don't have an oven-safe skillet, you can transfer the rice and vegetables to a casserole dish before baking.
  • You can also top the rice with some sliced avocado or sour cream for extra creaminess.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 250
  • Total Fat: 6g
  • Saturated Fat: 2g
  • Cholesterol: 10mg
  • Sodium: 690mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 4g
  • Sugars: 4g
  • Protein: 7g

Recipe Tips

  • Make sure to wash the rice thoroughly before cooking to remove any excess starch.
  • Adjust the amount of spices and salt according to your taste.
  • If you prefer a spicier dish, you can add some chopped jalapeños or red pepper flakes to the skillet.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious Baked Mexican Rice!


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