Wednesday, May 9, 2018

Mexican Rice Casserole

A couple of weeks ago Narci hosted a baby shower for Meagan and Violet and we partied hard with baby clothes, cupcakes and MEXICAN FOOD!  I hadn't even left yet before I was begging her for the recipes and she told me she "loosely followed"  Pioneer Woman's Mexican Rice Casserole recipe.  I tried my hand at it this week and it's a new staple in our house so today I thought I'd share!

Here's what you'll need...
- 2 tablespoons canola oil
- 3 cloves minced garlic
- 1/2 (or more) of a large onion, chopped
- 4 cups long grain rice
- a large can (28 oz) whole tomatoes (or two smaller cans)
- a smaller can of diced tomatoes with green chilis (14.5oz)
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 6-8 cups of chicken broth
- 2 cups grated cheddar
- fresh cilantro 
(we're ignoring the green onions in my pic below.... I have no clue why I thought I needed them) 

What you'll do...

- Step One - heat up the canola oil and then add in the minced garlic and chopped onion and cook them for about 4 minutes.

- Step Two - Add in the 4 cups of uncooked rice and cook it for about 3 minutes on low, making sure you stir it the whole time so it doesn't burn.

- Step Three - Add in the tomatoes, cumin, kosher salt, pepper, turmeric and cayenne.  Cook for a couple of minutes. 

- Step Four - Add in the chicken broth (I used 6 cups... next time I'll probably use 7 or so), heat it to boiling and then cover and let it cook for about 15 mins or until the rice is almost cooked.  At this point you'll just top it with the cheese, pop it in the over uncovered and bake it for about 10 more minutes.

I.  Mean.  At this point I mixed it all together to get the cheese incorporated, topped it with some fresh cilantro and served it alongside grilled chicken with sliced avocado. 

A couple of notes....
- This made a TON.  Like... about 4 times the amount that we could ever eat :)  Next time I make this I'll half it for SURE!

- Dave put this right on top of his tacos and LOVED IT!

- My kids gobbled it up, but they also were using some sour cream as a "carrier" so if your kids don't like spicy I'd cut down on the cayenne a bit (but for what it's worth I don't love spicy and it wasn't too much for me).

If you get a chance to try this out I'd love to hear what you think!!! 



  1. Yum!! I already grocery shopped for this week , but this will be on the menu for sure next week! And in your defense.... green onions are delicious on anything ! 😉

  2. Oh, yum!! I’m glad you found it! This is my favorite Mexican rice recipe!

  3. Yummy! Can't wait to try this one.

  4. I love your recipes! Could you ever do a "print recipe" thingy so I could just click that?

  5. I am going to have to make this. Sounds amazing!!

  6. I am going to make this with Trader Joe’s Riced Cauliflower. I use it in place of rice for everything now and it is so yummy. I will let you know how it turns out. I will also sub the chicken broth with vegggie broth since we are vegetarian. Thanks for sharing!

  7. If you haven't already, you must try Pioneer Woman's Tequila Lime Chicken recipe. If you don't want to use the tequila, it turns out just as good, but it is our favorite for Mexican flavored chicken on the grill!

  8. Yum!!! We love rice at our house - I definitely need to try this. Thanks for the notes on spice - I LOVE spice, but my husband doesn't so I appreciate the heads up.

  9. As always you never disappoint with recipe posts. Mmmm I bet this would be good with corn!

  10. I made it last night! This recipe is a keeper! Thank you and I do halve it and it still made a ton!


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