Photo: Mexican Rice Casserole Recipe
Ingredients
- 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
Directions
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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By kb2877
Plainview, MN
on November 26, 2010
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I make this recipe whenever I have a mexican meal. Everyone loves it. I use yellow, green, orange & red peppers for color (or whatever I have on hand I do have to add more broth to the recipe. I used 2 cans chicken broth another 1 cup or so. You will not be disappointed in this recipe.
By heather.wisc_12...
Kenosha, 89
on November 05, 2009
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I had to add another cup of chicken broth and bake it for about 45 mins, but it turned out soooo sooo good. I put some in my kid's scrambled eggs this morning and they ate it up! If you add some turkey polish sausage, it would be even better.
By asalgado_10562636
CHICAGO, IL
on October 29, 2008
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Although the rice is tasty, this is not how to make Mexican rice. I think this is an Americanized version of what it should be.
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