Mexican Rice Casserole

This is a very fulfilling meal! It’s flavorful!

Makes: 4 servings

Here’s what you’ll need:

2 Tbsp olive oil, plus more for brushing in the baking dish

1 lg onion, chopped

4 cloves garlic, chopped

2 tsp kosher salt

1 tsp dried oregano

1 tsp ground cumin

1/4 tsp freshly ground black pepper

1 (14.5 oz.) can diced fire roasted tomatoes

1 (4.5 oz) can roasted green chiles (optional)

2 cups cooked white rice

12 oz. monterrey jack cheese, diced

1 1/2 cups chopped, or shredded cooked meat, such as chicken, chorizo, beef, or pork


Preheat oven to 350 degrees F. Grease and 8×8 inch casserole dish with olive oil. Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, salt, oregano, cumin, and black pepper. Cook, stirring occassionally, until the onion is tender, about 5 minutes. Add the tomatoes and chiles (optional) to the skillet, increase the heat to high, simmer until thickened, 4-5 minutes. Stir in the rice, cheese, and cooked meat, if using. Transfer to the prepared dish and bake until browned and bubbly, 30-35 minutes. Remove from the oven and let stand about 10 minutes before serving.

This can also be assembled and refrigerated ahead of time.



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