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READY IN 55 mins

Mexican Fire Rice

Read Reviews (66)

"This is a rice recipe with a different little kick. You can either make it as hot or as mild as you like it, depending on your taste for spiciness. This serves as a great side dish or for a 'quick fix' meal." — CHAUNIH

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

2 2/3 cups water
1 1/3 cups uncooked long grain white rice
1 pound ground pork breakfast sausage

1 (16 ounce) jar picante sauce
1 (8 ounce) container sour cream
8 ounces Cheddar cheese, shredded

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Directions

In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, cook the sausage until evenly brown.
In a medium baking dish, mix the cooked rice, cooked sausage, picante sauce, and sour cream. Top with Cheddar cheese.
Bake 20 minutes in the preheated oven, until cheese is bubbly.

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PREP 10 mins
COOK 45 mins
READY IN 55 mins

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Reviews More Reviews

Most Helpful Positive Review

Mar 06, 2006

Great recipe! I used ground beef because thats what I had on hand. Easy to put together, makes a bunch, economical and seriously tasty!

—BODIE358

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Most Helpful Critical Review

Mar 31, 2011

We did not really care for it, too much cheesy milk taste. I think we prefer it more tomatoey

—Lori368

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79 Ratings

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Aug 01, 2005

This was a hit at the last mexican fiesta I had! Add this to your menu. Delicious.

—Betsy

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May 23, 2006

this dish was quick, easy & good. i added taco seasoning mix (1pk.) to the ground beef (i did not have breakfast sausage)i also served this w\a side of refryed beans everyone loved it. thanks

—keenan

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Feb 16, 2006

Great...makes enough to feed a small army!

—BRICRIS

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May 23, 2006

Made it exactly like as instructed. I would use a hotter picante sauce next time or spicier sausage. To me it was just a good rice casserole. I am going to add just a little more rice next time. Recipe was slighty watery. It is good, easy, and fast so I will make it again.

—Eva N

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May 24, 2006

This is a fantastic dish! Very easy and quick to fix and the bonus is, it's delicious! I prepared it exactly as instructed, but cut the recipe in half. I let it sit a good 15 minutes after taking it out of the oven so it would "set up" a little. Then we ate it on warm flour tortillas. My kids said it was better than anything they could get at Taco Bell!! I'm taking that as a compliment. This will be a regular at my house.

—ConnieR

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Aug 04, 2011

I made minor changes to this. My six-year-old and I don't really handle spicy too well, so I put in about 3/4 cup medium chunky salsa and about 1/2 cup sour cream. I also use sage sausage because that's the only sausage I actually like. I use Daiya cheddar shreds on top. We now make this 3-4 times a month because we love it so much. Occasionally we'll use the leftovers in burritos the next day but usually we just eat it with spoons.

—PIECEOFPAPER

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Nutrition

Calories
456 kcal
23%

Carbohydrates
31 g
10%

Cholesterol
75 mg
25%

Fat
28 g
43%

Fiber
0.6 g
2%

Protein
18.9 g
38%

Sodium
1062 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Fire Rice

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 456
** Calories from Fat: 252

% Daily Value *
** Total Fat 28g 43 %
** Saturated Fat 14g 70 %
** Cholesterol 75mg 25 %
** Sodium 1062mg 42 %
** Potassium 242mg 7 %
** Total Carbohydrates 31g 10 %
** Dietary Fiber 0.6g 2 %
** Protein 18.9g 38 %
** Sugars 2g
** Vitamin A 14 %
** Vitamin C 8 %
** Calcium 34 %
** Iron 19 %
** Thiamin 46 %
** Niacin 48 %
** Vitamin B6 15 %
** Magnesium 10 %
** Folate 35 %

* 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.