Mexican Rice Casserole

Total Time:
1 hr 10 min
25 min
10 min
35 min

about 10 cups, 10 servings

  • 1/3 cup olive oil
  • 3 cups chopped yellow onions
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1/3 cup chopped seeded jalapenos (about 2 extra-large jalapenos)
  • 1 tablespoon minced garlic
  • 2 1/2 cups long-grain white rice
  • 2 1/2 cups canned low-sodium chicken broth or 2 1/2 cups chicken Stock
  • 2 cups peeled, seeded, and chopped ripe Roma tomatoes (about 1 1/2 pounds)
  • 2 teaspoons salt, or to taste, depending on the saltiness of the broth
  • 2 teaspoons Emeril's Southwest Essence
  • 2 pinches saffron, optional
  • 1/3 cup thinly sliced green onions, optional
  • 1/4 cup chopped fresh cilantro leaves, optional
  • Preheat the oven to 350 degrees F.

  • Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapenos and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth, tomatoes, salt, Southwest Essence, and saffron, if using. Stir well and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

  • Remove from the oven and let sit, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions and cilantro, if desired. Serve hot.

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    Mexican Rice Casserole

    Recipe courtesy of Ree Drummond