Cheesy Mexican Rice Bake Recipes

CHEDDAR RICE CASSEROLE

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

CHEESY MEXICAN CASSEROLE

Steps:

• Brown ground beef, onion and garlic in a large skillet; drain well.
• Add beans, soup, tomato sauce, and green chilies, stir together and set this aside.
• In a 9" X 13" greased pan, cover bottom with one layer of crushed chips.
• Add several large spoonfuls of bean and hamburger mixture, then sprinkle with cheese (both kinds).
• Continue layering in same way one more time; making two layers.
• If desired, top with one can tomatoes with green chilies. spreading to cover.
• Top with more cheese.
• Bake at 350 degrees for 40 minutes.

10-MINUTE CHEESY MEXICAN RICE RECIPE

Steps:

• Bring combined broth and salsa to boil in medium saucepan.
• Add rice and VELVEETA; stir. Cover. Remove from heat. Let stand 5 min.
• Stir until VELVEETA is completely melted and mixture is well blended.

CHEESY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
• Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
• Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

CHEESY MEXICAN RICE BAKE

Steps:

• 1. Brown ground beef in skillet
• 2. Add in onions, peppers, and seasonings and saute until vegetables are just soft
• 3. Pour in water,add Bovril,salsa and rice and heat just until liquid is just starting to boil.
• 4. Place mixture in a 6 cup, greased casserole dish and bake in 350 degree oven for 30 minutes.
• 5. Place cheese on top of casserole and continue to bake until melted and golden.
• 6. Remove from oven and let sit 5 minutes before serving.
• 7. Top with all of your favorite Taco toppings and enjoy.

MEXICAN RICE RECIPE

Steps:

• Cook rice according to package directions.
• Add oil, butter and onions to a large skillet set over medium heat. Cook, stirring often, until onions have softened and are translucent. Add garlic and cook 30 seconds. Add can of tomatoes with juice, cumin, paprika and chili powder. Stir and cook 1 minute. Remove from heat.
• When the rice is cooked, add the onion mixture, cheese, chipotle pepper (if using), cilantro and lime juice. Stir well and serve.
• Garnish with additional chopped cilantro.
• Enjoy!

CHEESY MEXICAN RICE CASSEROLE

Steps:

• If you need to cook your rice - using white rice place white rice, water, 1 tbsp butter and 1 tbsp Better than Bouillon in water (check package for measurements) and bring to a boil. Simmer with lid on for 20 minutes. Remove from heat for 5 min and fluff.
• Preheat oven to 350
• Spray baking dish with non-stick spray
• Mix together cooked rice, sour cream, jalapenos (no need to drain) and cheese into a baking dish
• If you'd like, top with french fried onions or tortilla strips
• Bake for 20 minutes

CHEESY MEXI-RICE CASSEROLE

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.

CHEESY MEXICAN RICE

Steps:

• In a large bowl, combine the prepared white rice with all ingredients except the cheeses and optional garnish. Stir until fully combined. Lastly, stir in the cheese.
• Pour into a non-stick skillet over medium heat.
• Allow to cook for about 20 minutes, stirring about every five minutes. Make sure the cheese is not sticking to the bottom of the pan and is getting stirred back into the rice. However, do not stir too much to ensure caramelization. If you get a few crunchy bits, that's perfectly OK. In fact, that's my favorite part of the rice!

EASY CHEESY MEXICAN RICE WITH CHICKEN

Steps:

• Sauté onion and red bell pepper in olive oil in large skillet over medium heat for 5 minutes, or until onion is tender. Add garlic; sauté for 30 seconds or until fragrant.
• Add chicken; stir to combine. Cook over medium heat until no longer pink, about 5 minutes. Add corn, salt, pepper, oregano, chili powder, cumin, cayenne pepper, and light brown sugar. Stir to combine.
• Add rice, chicken broth, tomato sauce and Rotel tomatoes; stir to combine. Bring to a boil over medium heat. Cover, and reduce the heat to medium low. Simmer for 20 minutes, or until most of the liquid has been absorbed, and the rice is done.
• Preheat oven to 375°F.
• Sprinkle top with Monterey Jack cheese and Mozzarella cheese. Place in preheated oven for 10 minutes, or until cheese is bubbly and lightly golden brown.
• Yield: 6 servings. (See Tip 6)

MEXICAN RICE CASSEROLE

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.