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Mexican Rice Casserole


"My sister gave me this recipe 20 years ago and my family still loves it."
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50 m servings 249 cals
Original recipe yields 12 servings

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  1. Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.
  4. Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.

Nutrition Facts

Per Serving: 249 calories; 10.5 g fat; 32.9 g carbohydrates; 9 g protein; 19 mg cholesterol; 581 mg sodium. Full nutrition

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Read all reviews 5
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Decrease water to 1C and cook rice with 1C salsa for added flavor. I also like to add browned ground beef or grilled chicken. Delicious!

I took a hint form Mama_C and added 1/2 pound Hamburger with my taco seasoning (chili powder, salt, pepper, paprika, garlic powder, and onion powder). I used HEB Texas Style Borracho Beans........

Since I didn't have chili beans I used kidney beans that I had seasoned with Taco seasoning. I kept everything else the same. Both my husband and I enjoyed this variation to stove top rice and w...

I thought this was really good, but a little taco seasoning would probably help. It was a little soupy so I would recommend adding 1/4 cup water instead of 3/4 cup as instructed. I used brown in...

Great recipe,very forgiving!! Modified a bit,because of what I had on hand. Used a can of diced tomatoes, 1 can kidney beans drained, 1 can black bean undrained, browned up some ground beef ( ab...