One Skillet Mexican Rice Casserole Food

MEXICAN RICE CASSEROLE

Mexican Rice Casserole image

Provided by Ree Drummond : Food Network

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.

ONE POT MEXICAN RICE CASSEROLE

One Pot Mexican Rice Casserole image

Good old comfort food made in a single pan - even the rice gets cooked right in the pot!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 zucchini, diced
1 cup corn kernels, frozen, canned or roasted
1 (14.5-ounce) can petite diced tomatoes, undrained
1 cup white rice*
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro leaves

Steps:

Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes. Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes. Stir in cheese until melted through, about 1-2 minutes. Serve immediately, garnished with cilantro, if desired.

EASY TEX-MEX CHICKEN AND RICE

Easy Tex-Mex Chicken and Rice image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 cloves garlic, pressed
1/2 white onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
One 15-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
3 cups shredded rotisserie chicken
Two 8.8-ounce bags microwaveable white rice
1 1/2 cups grated pepper jack cheese
Fresh cilantro, for serving

Steps:

In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
Sprinkle over the cilantro and serve.

MEXICAN SKILLET CASSEROLE

Mexican Skillet Casserole image

When my children were small they always would run up and ask me what I was cooking and generally I would respond with "whatever comes out of the pot", that always made them giggle. This was always their favorite to "come out of the pot" and as teenagers they still ask me for this dish. I hope you enjoy and can make some fun memories with this dish.

Provided by amkmo3

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb lean ground beef
1 (15 1/4 ounce) can whole kernel corn (drained)
1 (15 ounce) can ranch style beans
1 (10 ounce) can Rotel Tomatoes
1 1/2 cups instant rice (uncooked)
1 cup water
1 cup shredded cheddar cheese
1 (1 1/4 ounce) package taco seasoning mix

Steps:

In skillet brown ground beef with taco seasoning and drain fat.
Pour instant rice in the skillet and stir to mix with the meat.
Add the corn, beans, tomatoes, and water, stir and cover and let simmer on low heat for 10 minutes.
Remove lid and cover with cheese replace lid and let stand for 5 minutes allowing cheese to melt.
Serve with a green salad.

Nutrition Facts : Calories 550.6, Fat 22.2, SaturatedFat 10.8, Cholesterol 103.4, Sodium 903.4, Carbohydrate 53.2, Fiber 2.9, Sugar 2.9, Protein 35.9

MEXICAN RICE SKILLET

Mexican Rice Skillet image

This is an easy and tasty one-dish meal. I usually have all the ingredients on hand. You can also play around with the ingredients you have. Enjoy!

Provided by KPD123

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 lb ground beef
1 medium onion, chopped
1 1/2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups cooked rice
1 (15 ounce) can black beans, drained
2 (4 ounce) cans diced green chilies
1 (15 ounce) can diced tomatoes, drained

Steps:

Brown beef and onions over medium high heat until meat is cooked through and onions are soft, about 5 minutes.
Add spices.
Stir in rice, beans, chilies and tomato.
Stir until heated through about 3-5 minutes.

Nutrition Facts : Calories 520.8, Fat 14.4, SaturatedFat 5.3, Cholesterol 57.8, Sodium 1075.3, Carbohydrate 69.8, Fiber 10.8, Sugar 6, Protein 28.3

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