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Cheesy Mexi-Rice Casserole

Cheesy Mexi-Rice Casserole


"A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!"
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1 h 15 m servings 332 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1046 mg
  • 42%

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
  2. In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
  3. In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
  4. Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.

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Read all reviews 52
  1. 63 Ratings

Most helpful positive review

Wow, this was good, essecially since on paper it only appears to be so-so. To make into a main meal, I added 1c cooked/cubed chicken breasts, omitted the extra can of green chiles (used them all...

Most helpful critical review

We didn't like the 'sweet' that the cream-style corn gave this recipe. I think I will try it again without the cream-style corn and add a can of rinsed black beans.

Most helpful
Most positive
Least positive

Wow, this was good, essecially since on paper it only appears to be so-so. To make into a main meal, I added 1c cooked/cubed chicken breasts, omitted the extra can of green chiles (used them all...

Instead of cooking the rice in water, I used equal amounts organic chicken broth. I sauteed the vegetables in a little butter instead of chicken broth and I also omitted the can of creamed corn ...

I hate when people change recipes, but unfortunately my horrible grocery store did not have Mexican corn or Mexican processed cheese, and I did not have time to go to another. I ended up shredd...

Yummy! Yummy! Yummy! need I say more? Next time I am going to add some shrimp and cubed chicken, wow, what a meal in its self!

I LOVED this! I printed it a while ago, and just got around to making it tonight. I didn't read the reviews, and as I was eating it, I thought, "this would be great with chicken added" (see if...

The purists will be mad at me for the substitutions I made, but we were snowed in! And I really liked this dish! I had NO RICE (how does that happen anyway) so I had to sub barley. I had a sh...

This was good. I added diced cooked chicken to make it a meal. I did not put in the creamed corn because of previous reviews. I also added an extra 2 oz. of mexican velveeta and added one big...

Very good. This needs to be put in a 9x13" dish, unless you want to freeze half of it then you could put it in 2 8x8" dishes. My family loved this. Definitely a keeper.

This is so great! It's even better if it sits overnight as leftovers! I made the 5 serving size and it was still a lot! I used steamed Jasmine rice and that was great! I didn't have creamed ...

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