Mexican Rice Bake

Mexican Rice Bake Recipe

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Sharon Colyer


I love rice fixed many ways, and it seems most of us love Mexican food. So, I think this is a great side dish! Or, main dish, if you are vegetarian or want to add meat to it! You can cook your rice, the night before, to save time on the night you are serving it.

Another recipe, from The Pampered Chef, that I have added options to.


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Makes 8-10 servings
40 Min
40 Min


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  • ·
    cooking spray
  • 1 tsp
    olive oil
  • 1 c
    onion, chopped
  • 1/2 c
    green bell pepper, chopped
  • 3 clove
    garlic, pressed or minced
  • 5 c
    rice, cooked
  • 1 can(s)
    (15 ozs.) garbanzo or other favorite beans, rinsed and drained
  • 1 can(s)
    (2 1/4 ozs.) sliced pitted, ripe olives
  • 3 c
    (12 ozs.) cheddar cheese, 2% shredded and divided or vegetarian alternative
  • 1 c
    ricotta cheese or cottage cheese, reduced-fat or vegetarian alternative
  • 1/4 c
    sour cream, reduced-fat or vegetarian alternative
  • 1 1/2 tsp
    chili powder
  • 1 c
    salsa, thick and chunky, divided

How to Make Mexican Rice Bake


  1. Preheat oven to 350°F. Spray a 9 x 13 inch baking dish with cooking spray.
  2. In medium nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; cook, and stir 3 minutes, or until tender.
  3. In a large bowl, combine onion mixture with rice, beans, and olives.
  4. In medium bowl, combine 2 1/2 cups of Cheddar cheese, ricotta cheese, sour cream and chili powder; mix well. Spread half of rice mixture, in prepared baking dish. Top with half of cheese mixture; spread evenly over rice. Drizzle with half of salsa. Repeat layers.
  5. Bake 30-35 minutes, or until heated through. Sprinkle with remaining 1/2 cup Cheddar cheese. Bake 2-3 minutes longer, or until cheese is melted. Makes 8-10 servings.

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