Marry This Pioneer Woman Mexican Rice Casserole is a flavorful and cheesy one-pan recipe, which is made with long-grain rice, tomatoes, and a blend of spices. It’s the perfect side dish or main course for a family dinner, ready in about 1 hour and 10 minutes.
Jump to RecipePioneer Woman Mexican Rice Casserole 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 (like 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 cheese
- Fresh cilantro, chopped, for serving
How To Make Pioneer Woman Mexican Rice Casserole
- Prep Oven and Sauté Aromatics: Preheat your oven to 375°F (190°C). In a large Dutch oven or oven-safe pot, heat the canola oil over medium heat. Add the chopped onion and minced garlic and cook for 3 to 4 minutes, until softened and fragrant.
- Toast the Rice: Turn the heat down to low and add the uncooked rice to the pot. Stir constantly for about three minutes to toast the rice lightly. Be careful not to let it burn.
- Add Tomatoes and Spices: Add the whole tomatoes, diced tomatoes with green chiles, cumin, salt, black pepper, cayenne pepper, and turmeric. Stir to break up the whole tomatoes and combine everything. Cook for about two minutes.
- Simmer on the Stovetop: Pour in the chicken broth and stir everything together. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10 to 15 minutes, or until the rice has absorbed most of the liquid and is almost tender.
- Bake the Casserole: Remove the lid and sprinkle the grated Cheddar cheese evenly over the top of the rice.
- Finish in the Oven: Transfer the pot to the preheated oven and bake, uncovered, for about 15 minutes. The casserole is done when the cheese is melted and bubbly and the rice is fully cooked.
- Serve: Garnish with freshly chopped cilantro and serve hot.
Recipe Tips
- How to control the spice level? The heat in this dish comes from the cayenne pepper and the can of diced tomatoes and green chiles. For a milder casserole, you can reduce the amount of cayenne or use a “mild” version of the canned tomatoes.
- How do I get the right rice texture? Toasting the rice in the pot before adding the liquids helps the grains stay separate and firm. Also, be sure to use the amount of broth recommended, adding a little more if the rice seems too dry before it’s fully cooked.
- Can I add other toppings? Absolutely. This casserole is a great base for customization. Serve it with a dollop of sour cream, sliced avocado, or extra salsa on top.
- How do I avoid mushy rice? Don’t overcook the rice on the stovetop. It should still have a slight bite when you put it in the oven, as it will continue to steam and cook under the cheese.
What To Serve With Mexican Rice Casserole
This versatile dish can be a side or a main course. It pairs well with:
- Grilled chicken or steak
- A simple green salad with a lime vinaigrette
- A side of black beans or refried beans
- Warm flour or corn tortillas
How To Store Mexican Rice Casserole
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat individual portions in the microwave or place the casserole back in a 350°F (175°C) oven until warmed through.
Mexican Rice Casserole Nutrition Facts
- Calories: 355 kcal
- Protein: 12g
- Fat: 10g
- Carbohydrates: 55g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of rice?
Long-grain white rice works best for this recipe as it cooks up fluffy and separate. You could use brown rice, but you would need to increase the amount of broth and the initial simmering time significantly.
Can I add protein to this casserole?
Yes, this is a great dish to add protein to. You could stir in a pound of cooked, shredded chicken or browned ground beef along with the broth to make it a complete one-pan meal.
Can I make this ahead of time?
You can assemble the casserole up to the point of baking. Let it cool, then cover and refrigerate. When ready to bake, you may need to add 10-15 minutes to the baking time since it will be starting from cold.
Try More Recipes:
- Pioneer Woman Philly Cheesesteak Casserole Recipe
- Pioneer Woman Breakfast Burrito Casserole Recipe
- Pioneer Woman Broccoli Cheese Rice Casserole Recipe
Pioneer Woman Mexican Rice Casserole Recipe
Course: DinnerCuisine: Tex-MexDifficulty: Easy8
servings30
minutes40
minutes355
kcalA cheesy and flavorful one-pan Mexican rice casserole with tomatoes, chiles, and spices, baked until bubbly and delicious.
Ingredients
2 tbsp canola oil
3 cloves garlic, minced
1 large onion, chopped
4 cups long grain rice
2 (14.5-oz) cans whole tomatoes
1 (10-oz) can diced tomatoes & green chiles
1 tsp cumin, 1 tsp salt, 1 tsp pepper, ½ tsp cayenne, ¼ tsp turmeric
6-8 cups low-sodium chicken broth
1 ½ cups grated Cheddar cheese
Fresh cilantro, for serving
Directions
- Preheat oven to 375°F (190°C). In a Dutch oven, sauté onion and garlic in oil.
- Add the rice and toast for 3 minutes, stirring constantly.
- Stir in the whole tomatoes, diced tomatoes with chiles, and all the spices.
- Pour in the chicken broth, bring to a boil, then cover and simmer on low for 10-15 minutes until the rice is almost cooked.
- Top with the grated Cheddar cheese.
- Bake uncovered for 15 minutes until the cheese is melted and the rice is tender.
- Garnish with fresh cilantro before serving.
Notes
- Adjust the amount of cayenne pepper to control the spice level.
- Toasting the rice before adding liquid helps keep the grains separate and flavorful.
- Don’t overcook the rice on the stovetop, as it will finish cooking in the oven.
- This casserole is great for adding cooked chicken or ground beef to make it a complete meal.
