Red Eye Rice
Red Eye Rice is a flavorful, cheesy casserole blending spicy picante sauce, sweet corn, and melted cheeses, creating a comforting dish perfect for family dinners or casual gatherings. Its bold flavors and creamy texture make it a satisfying vegetarian option that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 350°F.
- Combine instant rice, water, picante sauce, Mexicorn, shredded Cheddar cheese, shredded Monterey Jack, and sour cream in a 2-quart baking dish.
- Bake for 30 minutes.
Tips & Substitutions
For a richer flavor, consider using homemade picante sauce or adding diced jalapeños for heat. If you don't have Mexicorn, any canned corn can work, and you can mix in some black beans for added protein. For a lighter version, substitute Greek yogurt for sour cream. This dish is versatile, similar to Green Chile And Cheese Casserole, allowing for various ingredient swaps.
Serving Suggestions
This Red Eye Rice makes a great side dish for grilled chicken or fish. It's also delicious served alongside a Taco Plate or as a filling for burritos. Garnish with fresh cilantro or diced green onions for added freshness. Pair it with a crisp salad or serve it as part of a vegetarian spread with your favorite Mexican recipes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave for 1-2 minutes or until heated through. You can also bake it in the oven at 350°F for about 15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Red Eye Rice contains roughly 361 calories, with 17g protein, 27g carbohydrates, and 20g fat. It is an excellent source of calcium (39% of the Daily Value), protein (34% of the Daily Value), and vitamin A (27% of the Daily Value). Note that it is relatively high in sodium, at 480mg per serving (21% 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 use brown rice instead of instant rice?
While brown rice can be used, it requires a longer cooking time and more water. If substituting, follow the package instructions for cooking brown rice separately, then mix with the other ingredients before baking.
Is there a way to make this dish spicier?
Absolutely! You can add diced green chilies or a dash of hot sauce to the mixture before baking. Adjust the amount based on your heat preference. Additionally, using a spicier picante sauce can enhance the flavor.
Can this recipe be made ahead of time?
Yes, you can prepare the mixture in advance and store it in the refrigerator for up to 24 hours before baking. Just remember to cover it tightly. When ready to bake, it may require an extra 5-10 minutes in the oven to heat through.
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).