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overhead view of rice in casserole dish
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Easy Baked Mexican Rice

Simple 5 minute prep, place it in the oven and you're good to go!
Course Dinner, Side Dish
Cuisine Mexican, Spanish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 196kcal
Author Kathi & Rachel

Equipment

  • casserole dish
  • foil

Ingredients

  • 1 8 oz can fire roasted tomatoes (do not drain)
  • 1.5 cups chicken broth
  • 1 cup long grain rice
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 tsp paprika (smoked, or regular)
  • 1.5 tsp cumin
  • 1 tsp chili powder
  • salt and pepper to taste

Instructions

  • Preheat oven to 375 degrees farenheit.
  • Pour rice into casserole dish (9x13 works well).
  • Drain tomato liquid into large measuring cup, adding chicken stock to equal 2 cups of total liquid. Add remaining tomatoes and spices into tomato/broth mixture and stir well.
  • Cover casserole dish tightly with foil.
    Bake for about 25 minutes or until rice is done and fluffy. Tomatoes will rise to top; stir in before serving and top with cheese.

Nutrition

Calories: 196kcal | Carbohydrates: 41g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 40mg | Potassium: 192mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 528IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg