Mexican Rice Casserole

Mexican Rice Casserole

Made  times
rpeijm 0

"My sister gave me this recipe 20 years ago and my family still loves it."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 249 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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...

Other stories that may interest you