Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Cheesy Mexi-Rice Casserole Recipe
Cheesy Mexi-rice casserole provides a great way to transform leftover rice into something delicious with just a little bit of kick that makes this dish incredibly appealing. This economical recipe demonstrates how leftovers can become exciting new meals through creative seasoning and cheese additions. The slight heat level adds interest while the cheesy element ensures comfort food satisfaction that makes this a consistent family favorite.
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!
Prep Time:
30 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
1 hr 15 mins
Servings:
10
Yield:
10 servings
Cook Mode (Keep screen awake)
Ingredients
1 quart water
2 cups uncooked long-grain white rice
2 tablespoons chicken broth
1 tablespoon minced garlic
1 green bell pepper, chopped
1 small yellow onion, chopped
1 (15 ounce) can cream-style corn
1 (11 ounce) can Mexican-style corn, drained
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
1 (4 ounce) can chopped green chile peppers, drained
1 (8 ounce) package Mexican-style processed cheese food, cubed
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon chili powder
¾ cup shredded reduced-fat Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
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.
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.
Nutrition Facts (per serving)
| 332 | Calories |
| 7g | Fat |
| 57g | Carbs |
| 12g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 332 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 4g | 20% |
| Cholesterol 20mg | 7% |
| Sodium 1046mg | 45% |
| Total Carbohydrate 57g | 21% |
| Dietary Fiber 3g | 11% |
| Total Sugars 5g | |
| Protein 12g | 25% |
| Vitamin C 24mg | 27% |
| Calcium 198mg | 15% |
| Iron 2mg | 13% |
| Potassium 354mg | 8% |
* 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.
