Mexican Rice Casserole


Mexican Rice Casserole

This recipe can either take no time at all if you’ve already made the chicken, rice, and veggies. But if not, do not fear! It might take a minute to get this casserole ready for dinner, so why don’t you double it and freeze one. Next time – no prep!

P.S. I love this recipe for shredded chicken from Milwaukee’s own, Lemon Tree Dwelling, and here’s my pro-tip post about freezing rice.

Roasted peppers, onions, and zucchini work great in this recipe, but don’t buy anything new – use what you’ve got. Broccoli, carrots, or butternut squash could be fun.

Mexican Rice Casserole
Print Recipe
A warm weeknight favorite will be ready by the time homework is done while cleaning out the fridge of leftovers.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Mexican Rice Casserole
Print Recipe
A warm weeknight favorite will be ready by the time homework is done while cleaning out the fridge of leftovers.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. In a large bowl, mix all ingredients except salsa or enchilada sauce and cheese. Mix in one cup of sauce and stir. Continue to add sauce until your desired consistency is achieved. Pour into a greased casserole dish and top with shredded cheese. Cover with foil.
  2. Bake at 375 for 20 minutes, then remove the foil. Bake for 10 minutes or until golden and bubbly.
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