Mexican Rice Casserole Recipe

Name: Mexican Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 3 cups chopped yellow onions; 1 red bell pepper, chopped (about 1 cup); 1 green bell pepper, chopped (about 1 cup); 1/3 cup chopped seeded jalapenos (about 2 extra-large jalapenos); 1 tablespoon minced garlic; 2 1/2 cups long-grain white rice; 2 1/2 cups canned low-sodium chicken broth or 2 1/2 cups chicken Stock; 2 cups peeled, seeded, and chopped ripe Roma tomatoes (about 1 1/2 pounds); 2 teaspoons salt, or to taste, depending on the saltiness of the broth; 2 teaspoons Emeril's Southwest Essence; 2 pinches saffron, optional; 1/3 cup thinly sliced green onions, optional; 1/4 cup chopped fresh cilantro leaves, optional

Servings: persons

1/3 cup olive oil
3 cups chopped yellow onions
1 red bell pepper, chopped (about 1 cup)
1 green bell pepper, chopped (about 1 cup)
1/3 cup chopped seeded jalapenos (about 2 extra-large jalapenos)
1 tablespoon minced garlic
2 1/2 cups long-grain white rice
2 1/2 cups canned low-sodium chicken broth or 2 1/2 cups chicken Stock
2 cups peeled, seeded, and chopped ripe Roma tomatoes (about 1 1/2 pounds)
2 teaspoons salt, or to taste, depending on the saltiness of the broth
2 teaspoons Emeril's Southwest Essence
2 pinches saffron, optional
1/3 cup thinly sliced green onions, optional
1/4 cup chopped fresh cilantro leaves, optional

1
Preheat the oven to 350 degrees F.
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.

967

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/3 cup olive oil, 3 cups chopped yellow onions, 1 red bell pepper, chopped (about 1 cup), 1 green bell pepper, chopped (about 1 cup), 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.

That's it — enjoy your meal!

Mexican Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions