Best 4 Mexican Style Brown Rice Casserole Recipes

Indulge in the vibrant flavors of Mexican cuisine with this tantalizing Mexican-Style Brown Rice Casserole. This hearty and delectable dish is a symphony of textures and tastes, featuring fluffy brown rice, succulent chicken, savory black beans, and a medley of colorful vegetables. Enrobed in a rich and flavorful enchilada sauce, each bite is a fiesta of Mexican spices, aromatic herbs, and tangy tomatillos. Accompanied by three additional delectable recipes – a refreshing Pico de Gallo, a creamy Guacamole, and a zesty Cilantro Lime Crema – this Mexican-Style Brown Rice Casserole promises a culinary journey to the heart of Mexico.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

Ingredients

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

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

Ingredients

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

BROWN RICE AND LENTIL CASSEROLE

Brown Rice and Lentil Casserole image

This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette"

Provided by ladypit

Categories One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3 cups chicken broth or 3 cups vegetable broth
3/4 cup lentils
1/2 cup brown rice
3/4 cup chopped onion
1 teaspoon italian seasoning
1/4 teaspoon garlic powder (I use more)
1 cup grated cheese (cheddar or a blend is preferable)

Steps:

Preheat the oven to 300 degrees.
Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
Cover with foil and bake for 1 hour 10 minutes.
Then remove the foil, add the cheese, and bake for an additional 20 minutes.

Nutrition Facts : Calories 176, Fat 5.9, SaturatedFat 3.2, Cholesterol 12.1, Sodium 557.7, Carbohydrate 20.9, Fiber 2.9, Sugar 1.8, Protein 9.9

Tips for Making Mexican-Style Brown Rice Casserole:

- To ensure even cooking, use long-grain brown rice. - Opt for canned diced tomatoes with green chilies for a subtle spicy flavor. - Enhance the taste with homemade chicken broth or vegetable broth. - Add a smoky dimension to the dish by using chipotle powder or paprika. - For a creamy texture, stir in sour cream or Greek yogurt before baking. - Top with a generous amount of shredded cheese for a golden-brown crust. - Feel free to customize the recipe with your favorite Mexican-inspired ingredients, such as black beans, corn, or bell peppers.

Conclusion:

Mexican-style brown rice casserole is a delightful and versatile dish that combines the goodness of whole grains with a burst of Mexican flavors. By following the simple steps outlined in this collection of recipes, you can create a flavorful and satisfying meal that is perfect for busy weeknights or casual gatherings. Whether you prefer a classic version or one with a unique twist, these recipes offer endless possibilities to explore and enjoy the deliciousness of Mexican-style brown rice casserole. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy!

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