For yummy Tex-Mex comfort food, you have to try Cheesy Mexican Rice Casserole. I made it as a side dish, but it’s easy to transform it into a one dish meal. If you add browned ground meat, or shredded cooked chicken, or toss in some beans, and add wilted spinach, it’s an easy one dish meal. If you only want one pot to clean, make the whole dish in a dutch oven.
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Ingredients
- 2 TBSP extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced or pressed
- 2 cups long grain rice
- 1-2 TBSP taco seasoning (or more to taste)
- 2 1/2 cups picante
- 3-4 cups chicken broth (more if needed)
- Salt and pepper
- 1 cup fresh cilantro, chopped
- 1 1/2-2 cups shredded Cheddar
Instructions
- Heat oven to 375.
- In a large pan, heat oil. Add onion and cook for a couple minutes. Stir in garlic, and cook for another couple minutes.
- Reduce heat to low and stir in the rice and taco seasoning. Continue stirring the rice for 2-3 minutes until well coated.
- Raise the heat, and stir in picante, chicken broth, and salt and pepper. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is almost done, about 10 to 15 minutes.
- Stir in cilantro (and part of cheese, if you like).
- Place rice in a 9x13, greased casserole dish. Top with cheese.
- Bake uncovered for about 15 minutes until the rice is done and the cheese melts.
- Other additions: cooked ground meat, shredded chicken or pork, beans, wilted spinach