Best 4 Mexican Style Brown Rice Casserole Recipes

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Mexican-style brown rice casserole is a flavorful and versatile dish that combines the bold flavors of Mexican cuisine with the heartiness of brown rice. With its combination of savory spices, tender vegetables, and fluffy rice, this casserole makes for a satisfying and wholesome meal. Whether you're looking for a simple weeknight dinner or a hearty dish to serve at your next gathering, a Mexican-style brown rice casserole is sure to please everyone at the table.

Here are our top 4 tried and tested recipes!

MEXICAN-STYLE BROWN RICE CASSEROLE



Mexican-Style Brown Rice Casserole image

This burrito in a bowl is ideal for a small crowd. Dish it out for your next spring get-together.

Time 42m

Yield 6 servings

Number Of Ingredients 10

4 cup(s) Cooked long grain brown rice
1.25 cup(s) Fat free salsa
1 tsp(s) Cumin seeds
15 oz Canned refried beans
10 oz Frozen corn kernels thawed
4 oz Canned green chili peppers mild, diced
1 tbsp(s) Chili powder
10 oz Chopped frozen spinach or collard greens, thawed and set to drain in a strainer over a bowl
0.75 cup(s) Low-fat shredded cheddar cheese divided
2 tbsp(s) Cilantro fresh, chopped (optional; for garnish)

Steps:

  • Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray
  • In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
  • In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
  • Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
  • Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

Nutrition Facts : Calories 62 kcal

MEXICAN-STYLE BROWN RICE CASSEROLE



Mexican-Style Brown Rice Casserole image

Make and share this Mexican-Style Brown Rice Casserole recipe from Food.com.

Provided by IAteMyGluestick

Categories     Brown Rice

Time 40m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 11

1 spray cooking spray
4 cups cooked brown rice
1 1/4 cups salsa
1 teaspoon ground cumin
15 ounces canned refried beans
10 ounces frozen corn kernels, thawed
4 ounces canned green chili peppers, mild, diced
1 tablespoon chili powder
10 ounces frozen chopped spinach or 10 ounces collard greens, thawed and set to drain in a strainer over a bowl
3/4 cup low-fat shredded cheddar cheese, divided
2 tablespoons cilantro, fresh, chopped (optional, for garnish)

Steps:

  • Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray.
  • In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
  • In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
  • Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
  • Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

Nutrition Facts : Calories 338.8, Fat 7.5, SaturatedFat 3.6, Cholesterol 14.8, Sodium 773.8, Carbohydrate 57.1, Fiber 9.6, Sugar 3.4, Protein 14.5

MEXICAN RICE CASSEROLE



Mexican Rice Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 14

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

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.

MEXICAN BEEF AND RICE CASSEROLE



Mexican Beef and Rice Casserole image

This Mexican casserole with beef and rice is a super easy recipe for family dinner. Garnish with your favorite toppings. I like to top with shredded lettuce and chopped cilantro! More shredded cheese is always good, too.

Provided by VMB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 8

Number Of Ingredients 12

nonstick cooking spray
1 pound ground beef
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon taco seasoning
1 (15 ounce) can black beans, drained
1 (14 ounce) can fire-roasted diced tomatoes
1 bunch fresh spinach, trimmed and coarsely chopped
2 cups low-sodium chicken broth
2 cups shredded Mexican cheese blend, divided
1 cup long-grain rice
1 cup red salsa

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
  • Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 36.2 g, Cholesterol 68.2 mg, Fat 20.3 g, Fiber 6.2 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 1034.6 mg, Sugar 2.2 g

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe vegetables, flavorful rice, and high-quality cheese.
  • Don't overcook the rice. Overcooked rice will be mushy and unpleasant. Cook the rice according to the package directions, or until it is tender but still has a slight bite to it.
  • Use a variety of vegetables. This will add flavor, color, and nutrients to the casserole. Some good options include bell peppers, onions, corn, black beans, and tomatoes.
  • Don't be afraid to experiment with different cheeses. Mexican-style cheese blends are a good option, but you can also use other types of cheese, such as cheddar, mozzarella, or queso fresco.
  • Top the casserole with your favorite toppings. Some good options include sour cream, guacamole, salsa, or pico de gallo.

Conclusion:

Mexican-style brown rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice. With its flavorful ingredients and variety of toppings, this casserole is sure to be a hit with everyone at the table.

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