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A white dish with tomatoes in the background filled with Mexican rice topped with cheese and cilantro

Easy Baked Mexican Rice

Simple 5 minute prep, plop it in the oven and you're good to go!

Course Dinner, Side Dish
Cuisine Mexican, Spanish
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 people
191 kcal
Rachel

Ingredients

  • 1 8 oz can fire roasted tomatoes undrained
  • 2 cups chicken broth
  • 1.5 cups long grain rice
  • 1 tbsp garlic powder
  • 1 tbsp paprika smoked or unsmoked, you decide!
  • 1 tsp chili powder incr
  • salt and pepper to taste

Instructions

  1. Preheat oven to 375.

  2. Combine all ingredients into casserole dish & stir.

  3. Bake for 35-40 minutes or until rice is done and fluffy. Tomatoes will rise to top; stir in before serving and top with cheese.


    *Bake time depends upon oven.

Recipe Notes

Tips for this Easy Baked Mexican Rice:

  1. We sprinkle our baked Mexican rice with cheese, and some cilantro- but it's totally up to you! It's great plain, but we really recommend cheese and cilantro, mostly because it just perks up the color a tad.
  2. You could also add some cotjia cheese, along with some sheet pan fajitas and make fajita bowls!
  3. Check out our fajita stuffed chicken if you need to scale down your meal a bit! This one is calorie friendly and super easy. A different take on a regular weeknight meal.
Nutrition Facts
Easy Baked Mexican Rice
Amount Per Serving
Calories 191 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 35mg1%
Potassium 174mg5%
Carbohydrates 39g13%
Fiber 1g4%
Protein 5g10%
Vitamin A 690IU14%
Calcium 19mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.