Go Back

Mexican Rice Casserole

This recipe is adapted from "Whitegrass Cafe Cross Country Cooking". I like to make this in one pot, using a large sauté pan or dutch oven (with lid).
Print Recipe
Servings 0

Ingredients
  

  • 1 lb ground beef
  • 2 tbsp olive oil
  • 1 sm-med onion, chopped (I like onion & garlic)
  • 2 tsp minced garlic
  • 1/2 green bell pepper, chopped
  • 1 10 oz can Ro-Tel tomatoes & chilies
  • 1 cup uncooked rice
  • 2 cup water
  • 2 tbsp fresh chopped parsley
  • 2 tsp cumin
  • 1 1/2 cup grated monterey Jack cheese
  • 3/4 tsp salt
  • 1/2 tsp pepper

Instructions
 

  • Preheat oven to 350 deg.
  • While oven is preheating, bring your sauce pan or dutch oven to med heat on stove and add olive oil. Allow olive oil to warm and add onion, pepper, and garlic. Saute vegetables until onions are translucent.
  • Add ground beef to the vegetables and cook until no longer pink.
  • Add salt, pepper and cumin and stir well to combine.
  • Add Ro-Tel, water, and rice. Stir well.
  • Add cheese and parsley. Stir well.
  • Cover and place in oven for 55 minutes or until liquid has been absorbed.
  • Serve with sour cream, tortilla chips, and hot sauce.
Tried this recipe?Let us know how it was!