Spicy Mexican Cheesy Rice Casserole

Spicy Mexican Cheesy Rice Casserole

  • Prep Time: 15 mins
  • Total Time: 55 mins
  • Servings: 4-8

    • About This Recipe

    “Serve this as a main dish or, in smaller servings, as a side dish.”

    Ingredients

  • 4cupscooked rice
  • 1/2 cup reduced-fat cheddar cheese or 1/2 cupmonterey jack cheese, shredded
  • 4ouncesgreen chilies, chopped
  • 4green onions, chopped
  • 2ouncesred peppers, chopped
  • 1cupsour cream
  • 3tablespoonsrecaito( cilantro-based seasoning)
  • 1/2 teaspooncumin
  • chili powder, to taste
  • salt, to taste
  • 1/4 teaspoonpepper( or more, to taste)
  • red pepper flakes, to taste

    • Directions

  • Preheat oven to 375°F.
  • In a medium bowl, combine cooked rice with cheese, chilies, and green onions.
  • Mix together.
  • In a small bowl, stir together sour cream, Recaito, cumin, chili powder, salt and pepper.
  • Add to rice mixture and stir thoroughly.
  • Spray an oven-proof casserole dish with vegetable oil spray.
  • Spread rice mixture in casserole bake uncovered for approximately 30–40 minutes until cheese melts.
  • Top with additional cheese, if desired.

    • Reviews

  • “Really excellent!I cooked the rice the night before and refrigerated it.I then added the rest of the ingredients the next morning and chilled.All it took was heating (I put extra cheese on top) and it made a great side dish for a carne asada meal.Great for a large crowd!”

  • “We loved this casserole.To make it more of a meal, I added a can of rinsed and drained black beans.I imagine to get even more protein in there you could add some crumbled tempeh.We’ll try it that way next time!”

  • “As usual, I used this recipe as a springboard and made dinner.I used yellow rice and left out all the seasonings.I mixed in a pound of browned hamburger and a packet of taco seasoning and added chopped black olives.It was very good.We ate it more as a dip with tortilla chips.My husband said this recipe can go on the keeper list.Thank you, Millie.btw, love the name my mom is also a Millie.”

  • “I was all ready to make this casserole and smelled my brown rice and decided I needed to throw it out…..so I had a package of 12 flour tortillas. I tore them into 2 inch pieces and stirred it into the ingredients. I put a spoon full on a saucer and cooked in the micro wave to try it out. It was too dry so I added 2/3 cup of milk stired it in good and baked it. Came out wonderful. I didn’t have recaito and didn’t use any chili powder and everyone loved it. I have made it this way for several occasions and each time the recipe is requested. It is so easy to put together with things on hand. Just love it. Some day I’ll have to try it with rice…but for now it is flour tortillas for my family.Thanks for such an easy recipe. We have vegetarians in our family and friend group so this is a great dish and they are getting cheese with there meal. I always add more cheese if the vegetarians are dining so their protein level is upped. When it is for me and hubby I keep it lower and use low fat sour cream no matter who is coming. Thanks for taking the time to post it for us to try.”

  • “I thought this was REALLY good! I did cut the recipe in half but still used a whole can of green chilies. 🙂 Thanks.”

  • “This recipe had no great flavor, despite all that went into it surprisingly enough.I can’t put my finger on it, but something was definitely missing!!!”

  • “Was very good, we added cooked chunks of chicken breast and 1/2 cup more of sour cream.”

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