Fiesta Mexican Rice Casserole

Pamela Rappaport

By
@Pamelalala

I always cook extra rice so I'll have some for dishes like this. If you like enchiladas you'll love this dish.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4 to 6
Prep:
30 Min
Cook:
35 Min
Method:
Bake

Ingredients

3 c
cooked rice, leftover is fine
1 Tbsp
oil
1/2 c
chopped onion
1
small can chopped green chilies
1
10 ounce can enchilada sauce, i use old el paso
1 c
sour cream
salt and pepper
2 tsp
chili powder
1 tsp
ground cumin
1/2 tsp
ground coriander
1 tsp
dried oregano leaves
1 can(s)
corn kernels, drained
1 c
shredded cheese - cheddar, mexican blend, monterrey jack, your choice!

OPTIONAL GARNISH

shredded lettuce, diced avocado, fresh lime juice, chopped tomatoes

Step-By-Step

1Saute onion in the oil until soft.

2Add green chilies, enchilada sauce, sour cream, and all the spices. Mix and heat through.

3Mix rice and corn and pour the mixture over the rice and mix well.

4Place the mixture in a greased 8x8 casserole.

5Top with the grated cheese.

6Bake at 350 for 30 minutes or until cheese is melted and casserole is bubbly.

7Note - I like to serve this topped with shredded lettuce, chopped avocado, and fresh lime juice. But it's good on it's own.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican