Mexican Rice Casserole

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I made this for my wife and I last night, it was great. I cut the recipe in half except the seasoning.

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This recipe reads "very good" and watching it on TV viewed "very good". Unfortunately, it's very bland - even with extra onion and garlic added. It's also very starchy. I used Mahatma long grain rice, which I've cooked for years, but have always boiled it (like pasta, followed by draining with a quick rinse to remove much of the starch. I think pre-cooking the rice in this fashion would have kept the flavors of the herbs and spices more up-front. Adding Panko bread crumbs to the cheese topping not only extends the cheese, but adds an additional crunch. (Also, my commentary - anyone who thinks the east Indian spice of turmeric belongs in a Mexican dish.....

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Made this tonight and my husband loved it. I'm picky about how I make mexican or spanish rice,and this recipe was great,we will be having this again.

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I made this for my wife last night and after seeing the episode and the glowing reviews was expecting this to knock my socks off. Was completely disappointed in that the flavor was basically just a cheesy rice.

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Super Easy - tastes great! even better the day after!

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Awesome rice casserole...perfect for the eight hungry mouths in our home plus even a few more when guests come by. Yummy.

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Awesome!! My husband said it was so good he could just have it for dinner without anything else! A new family favorite that IS good enough for company!

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Loved this rice! I halved the recipe and it still made enough to serve 4 people w/ leftovers. I will use this recipe as a side for all my Mexican dishes in the future. Delicious!

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Very good, and easy. Makes a ton! This will go into my Mexican folder for sure.

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Sooooo good and full of flavor. Of course, the cheese puts it over the top. It's quick and easy to make. I made this in my cast iron dutch oven, and the recipe timing of the rice was perfect due to the good seal of the heavy lid. This recipe is a keeper.