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:

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

Directions Step-By-Step

1
Saute onion in the oil until soft.
2
Add green chilies, enchilada sauce, sour cream, and all the spices. Mix and heat through.
3
Mix rice and corn and pour the mixture over the rice and mix well.
4
Place the mixture in a greased 8x8 casserole.
5
Top with the grated cheese.
6
Bake at 350 for 30 minutes or until cheese is melted and casserole is bubbly.
7
Note - 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