Baked Mexican Rice
Baked Mexican Rice combines savory chorizo, earthy mushrooms, and aromatic spices for a hearty, flavorful dish. Its comforting rice base is enhanced with chili powder and cheese, making it perfect for family dinners or casual gatherings seeking bold, satisfying flavors.
Ingredients
- 1 onion, finely chopped ⓘ
- 1 clove garlic, chopped
- 1/3 cup olive oil ⓘ
- 1 cup rice ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon freshly ground black pepper ⓘ
- 2 tablespoons chili powder ⓘ
- 1 (4 oz.) can drained button mushrooms ⓘ
- 10 to 12 slices chorizo ⓘ
- 1 1/2 cups beef or chicken stock, boiling ⓘ
- Parmesan or Longhorn cheese, grated ⓘ
Instructions
- In a heavy casserole, sauté the finely chopped onion and chopped garlic in olive oil until just soft.
- Add rice, salt, pepper, and chili powder; cook until rice is slightly browned.
- Add drained button mushrooms, slices of chorizo, and boiling stock, enough to come 1 inch above the rice.
- Cover with a tight lid and bake at 350°F for 30 to 35 minutes or until the liquid is completely absorbed.
- Sprinkle grated Parmesan or Longhorn cheese on top before serving.
Tips & Substitutions
For a vegetarian option, consider replacing chorizo with black beans or lentils for added protein. You can also use brown rice for a healthier twist, but adjust the cooking time accordingly. Adding a pinch of cumin or smoked paprika can elevate the dish's flavor profile. For a touch of freshness, top with chopped cilantro before serving.
Serving Suggestions
This Baked Mexican Rice pairs beautifully with sour cream or guacamole on the side. Serve it alongside grilled vegetables or a fresh salad for a complete meal. It also complements other Mexican recipes like Taco Salad Bowl or Easy Enchilada Casserole, making it a versatile addition to your dinner table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, add a splash of water to prevent drying out and cover with a damp paper towel in the microwave. Alternatively, reheat in a skillet over medium heat, stirring occasionally until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Mexican Rice contains roughly 2450 calories, with 44g protein, 79g carbohydrates, and 226g fat. It is an excellent source of protein (87% of the Daily Value), dietary fiber (76% of the Daily Value), and iron (71% of the Daily Value). Note that it is relatively high in sodium, at 1439mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the dish up to the baking step and refrigerate it. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. This helps in even cooking and ensures the rice cooks properly.
What can I substitute for the chorizo?
If you prefer a different flavor, you can substitute chorizo with Italian sausage, diced smoked ham, or even a plant-based sausage for a vegetarian option. Each will provide a unique flavor while still complementing the spices used in the dish.
Can I add vegetables to this recipe?
Absolutely! Adding diced bell peppers, corn, or zucchini can enhance the dish's texture and nutrition. Just sauté the vegetables with the onions and garlic before adding the rice to ensure they cook properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).