Today I bring you comfort food of the best kind – cheesy Mexican rice. Enough said, right? I could eat Mexican and Tex Mex food every day of the week and am always on the lookout for sides to round out our tacos, fajitas and burritos. In these cold winter months a cheesy rice casserole fits the bill. It’s creamy and comforting with a bit of heat thanks to the green chilies, and it would pair well with pretty much any Mexican inspired dish.
Bake it in a casserole dish for a family style dinner or in separate ramekins to dress it up for company. Prep it ahead and just pop it in the oven while you whip up some tacos and you’ll have yourself a delicious Mexican feast in no time!
P.S. I haven’t had as much time as I would like to get recipes back up after the crash in January so I will be taking next week to focus on that and get as many recipes back up from my archives as possible. If there’s a recipe you’re still looking for speak up over here and I’ll make sure to add it to my priority list. Thanks!
- ½ green bell pepper, chopped (I used orange because that’s what I had on hand)
- 1 cup whole grain brown rice
- 1 teaspoon cumin
- ½ teaspoon salt
- 2 green onions, chopped
- 2.5 cups chicken (or vegetable) stock
- ½ cup Greek yogurt (or sour cream)
- 2 (4 oz) cans chopped green chilies
- 1 cup shredded cheddar or monterey jack cheese + extra for topping
- Heat a small bit of oil in a medium sized saucepan over medium heat. Add bell pepper and cook until softened. Add brown rice, cumin and salt. Cook for two minutes to toast rice. Add green onion and chicken stock. Bring to a boil. Cover and lower heat to a simmer. Cook until all of the liquid is absorbed and rice is cooked through (about 20 minutes). Remove from heat, stir it yogurt, green chilies and cheese. Taste and season with salt and pepper, if needed. Spread into a 2 quart baking dish (or 6 ramekins). Top with additional cheese as desired. Bake at 375ºF for 20 minutes until heated through and cheese is bubbly.