Caitlin's Mexican Rice

Rating: 3.75 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A different twist on Mexican rice. It can also be prepared ahead of time and stored in the refrigerator until ready to bake.

By Kristina72913

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 1 1/2 quart casserole
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

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  • Preheat an oven to 350 degrees F (175 degrees C).

  • Combine sour cream, green chilies, and salt in a small bowl. Layer 1/2 of the cooked rice on the bottom of a 1 1/2 quart baking dish. Spread the sour cream mixture over the rice, and sprinkle the Monterey Jack cheese evenly on top. Layer half of the olives, followed by the remaining cooked rice and the Cheddar cheese. Decorate the top of the casserole with the remaining olives.

  • Bake in the preheated oven until the cheese has melted, 30 to 40 minutes.

Nutrition Facts

Per Serving:
330 calories; protein 11g 22% DV; carbohydrates 32.6g 11% DV; fat 17.2g 26% DV; cholesterol 40.1mg 13% DV; sodium 574.4mg 23% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Sarah Jo
Rating: 4 stars
04/20/2011
I didn't layer the casserole. I just cooked the rice (with organic chicken broth instead of water) and I just mixed up the cooked rice with the chilies the monterey jack cheese and olives. I poured the mixture in the baking dish and just sprinkled the cheddar over the top and baked it. This was good but not quite there for me. I think this would have been have been good with some fresh minced garlic fresh chopped onion and maybe some cumin? Maybe half tomato juice or tomato sauce in place of some of the sour cream? It needs a little somethin'-somethin'. My littlest ate the heck out of this even with the olives so that was a win in my book. Read More
Helpful
(9)

Most helpful critical review

JosShavaughn
Rating: 3 stars
08/30/2010
This recipe wasn't bad by any means but I made my own version which needs to be altered I cooked a boil-in-bag rice bag once it was done I put it in a bowl w/ the black olives chilies and added a can of medium red enchilada sauce. Mixed that together then poured it into the casserole dish and covered w/ cheese and baked 20-25 minutes. After tasting I really should've cut the chilies in half you could hardly taste the awesome flavor of the enchilada sauce. My friends that ate it loved it they agreed that had I not added the enchilada sauce it really woul've been missing something. One friend also suggested halving the amount of chilies and chopping up the olives better rather than just putting them in as is from the can. Read More
Helpful
(11)
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
JosShavaughn
Rating: 3 stars
08/30/2010
This recipe wasn't bad by any means but I made my own version which needs to be altered I cooked a boil-in-bag rice bag once it was done I put it in a bowl w/ the black olives chilies and added a can of medium red enchilada sauce. Mixed that together then poured it into the casserole dish and covered w/ cheese and baked 20-25 minutes. After tasting I really should've cut the chilies in half you could hardly taste the awesome flavor of the enchilada sauce. My friends that ate it loved it they agreed that had I not added the enchilada sauce it really woul've been missing something. One friend also suggested halving the amount of chilies and chopping up the olives better rather than just putting them in as is from the can. Read More
Helpful
(11)
Sarah Jo
Rating: 4 stars
04/19/2011
I didn't layer the casserole. I just cooked the rice (with organic chicken broth instead of water) and I just mixed up the cooked rice with the chilies the monterey jack cheese and olives. I poured the mixture in the baking dish and just sprinkled the cheddar over the top and baked it. This was good but not quite there for me. I think this would have been have been good with some fresh minced garlic fresh chopped onion and maybe some cumin? Maybe half tomato juice or tomato sauce in place of some of the sour cream? It needs a little somethin'-somethin'. My littlest ate the heck out of this even with the olives so that was a win in my book. Read More
Helpful
(9)
Happyschmoopies
Rating: 4 stars
05/27/2012
I made this recipe as is the first time and thought it was good but was bland for our taste. I think if you like things without a lot of spice or seasoning you would like this as is. Based on this recipe I would give it a 3. With it as a starting point - I made it a second time cooking the rice in chicken broth and adding cumin and chili powder while cooking. After it was cooked instead of layering I mixed the sour cream green chilies monterey jack olives 1 can mexicorn and 3 green onions. Topped with the cheddar and baked according to directions. I think it is a great starting point. Try it as is and then adjust to your taste. Thanks Kristina! Read More
Helpful
(3)
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kikikim
Rating: 4 stars
06/23/2018
I made this according to the recipe and I served it on the side with peach salsa slow cooker chicken recipe. I agree with other reviewers that this rice dish was sort of bland. However it paired beautifully with the slow cooker spicy chicken! Read More
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