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Loaded Mexican Rice Bake

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6–8 servings
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Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Base:
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup 200 g long-grain white rice (uncooked)
  • 1 10 oz / 284 g can Rotel diced tomatoes with green chiles (undrained)
  • 2 cups 480 ml chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For Mixing In:
  • 2 cups 300 g cooked shredded chicken or ground beef
  • 1 cup 160 g black beans, drained and rinsed
  • 1 cup 160 g corn (fresh, frozen, or canned)
  • 1 cup 100 g shredded cheddar or Mexican blend cheese
  • For Topping:
  • 1 cup 100 g shredded cheese (for baking)
  • ¼ cup 25 g sliced black olives (optional)
  • Fresh cilantro sour cream, and diced avocado for serving

Method
 

  1. Directions
  2. Sauté the Aromatics
  3. In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook another 30 seconds until fragrant.
  4. Toast the Rice
  5. Add the uncooked rice to the pan. Stir to coat in oil and cook 1–2 minutes until lightly toasted.
  6. Add Liquids and Seasonings
  7. Stir in Rotel, chicken broth, chili powder, cumin, paprika, salt, and pepper. Bring to a gentle boil.
  8. Simmer Until Tender
  9. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
  10. Mix In the Good Stuff
  11. Stir in cooked chicken (or beef), black beans, corn, and 1 cup of cheese. Mix until combined and melty.
  12. Top and Bake
  13. Sprinkle with remaining cheese and black olives. Bake at 375°F (190°C) for 10–12 minutes, until bubbly and golden.
  14. Serve
  15. Garnish with chopped cilantro, a dollop of sour cream, and diced avocado. Serve warm.

Notes

Chef’s Tip
• Add a squeeze of lime juice before serving to brighten the flavors.
• Swap chicken for chorizo or ground turkey for variety.
• To make it vegetarian, omit the meat and add sautéed zucchini or mushrooms instead.