Mexican Rice Casserole Recipe

Name: Mexican Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup olive oil; 3 cups yellow onion chopped; 1 cup sweet red bell peppers chopped, about 1 each; 1 cup green bell peppers chopped, about 1 each; ⅓ cup jalapeno pepper chopped seeded; 1 tablespoon garlic minced; 2 1/2 cups long grain rice white; 2 1/2 cups chicken broth, low salt or chicken stock; 1 1/2 pounds italian plum (roma) tomatoes peeled, seeded, and chopped ripe, about 2 cups; 2 teaspoons salt or more to taste; 2 teaspoons essence Emeril's Southwest; 2 pinch saffron threads optional; ⅓ cup scallions, spring or green onions thinly sliced, optional

Servings: persons

⅓ cup olive oil
3 cups yellow onion chopped
1 cup sweet red bell peppers chopped, about 1 each
1 cup green bell peppers chopped, about 1 each
⅓ cup jalapeno pepper chopped seeded
1 tablespoon garlic minced
2 1/2 cups long grain rice white
2 1/2 cups chicken broth, low salt or chicken stock
1 1/2 pounds italian plum (roma) tomatoes peeled, seeded, and chopped ripe, about 2 cups
2 teaspoons salt or more to taste
2 teaspoons essence Emeril's Southwest
2 pinch saffron threads optional
⅓ cup scallions, spring or green onions thinly sliced, optional

1
Preheat the oven to 350F (180C).
2
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
3
Add the onions, bell peppers, and jalapenos and cook, stirring, until soft, about 4 minutes.
4
Add the garlic and cook for 1 minute.
5
Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes.
6
Add the chicken broth, tomatoes, salt, Southwest Essence, and saffron, if using.
7
Stir well and bring to a boil.
8
Cover with a tight-fitting lid and transfer to the oven.
9
Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
10
Remove from the oven and let sit, undisturbed, for 5 to 10 minutes.
11
Fluff the rice with a fork and stir in the green onions and cilantro, if desired.
12
Serve hot.

1000

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅓ cup olive oil, 3 cups yellow onion chopped, 1 cup sweet red bell peppers chopped, about 1 each, 1 cup green bell peppers chopped, about 1 each, and more.

Yes, Mexican Rice Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Rice Casserole

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