Mexican Rice Casserole

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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.

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This recipe was AWESOME!! It reminded me of enchiladas and also spanish rice all in one. I generally follow the recipe but I normally halve it (6 servings instead of 12 as there are only 2 of us. We eat the leftovers for dinner the next 2 nights. These are HEARTY portions. Also, sometimes I use stewed tomatoes instead of whole tomatoes. It really doesn't matter. Other than that, when I halve the recipe I still use the full amount of onion (1 whole, chopped and garlic (3 cloves minced and the full amount of Turmeric (1/2t since it's so little anyways.

One big helpful hint is after the rice boils and you turn the heat down and put the lid on, it definitely takes my rice more than 15 minutes listed to be ready to stick in the oven. I would say that I at least double that (1/2 hour on top of the stove. I usually don't put it in the oven until most of the liquid is gone and the rice is ALMOST completely done (you can eyeball this yourself.

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I've made this recipe three times, and my family loves it. I never knew rice could be so flavorful. I used fire-roasted tomatoes in the recipe. They gave the rice a delicious smokey flavor.