My husband and I sort of made this up tonight for dinner. We were planning on having enchiladas, but had no enchilada sauce. Then we decided a casserole was in order! This casserole is fluffy and flavorful... Hope you enjoy it!
My Private Note
Units: US | Metric
- 2 cups basmati rice
- 1 tablespoon olive oil
- 2 cups tomato sauce
- 2 cups chicken broth
- 2 teaspoons dried ancho chile powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper
- 1 1/2 lbs ground beef
- 1 (16 ounce) can kernel corn, drained
- 1/3 cup hot sauce or 1/3 cup salsa
- shredded cheese (optional)
- 1Preheat oven to 350 degrees.
- 2Rinse rice in a mesh strainer for a minute or so to remove excess starch. Drain well.
- 3In an oven safe dutch oven, heat oil on the stove-top until a few grains of rice thrown in sizzle. Add rice and saute for 4-5 minutes until rice begins to toast and turn translucent.
- 4While rice sautes, brown ground beef and drain excess fat.
- 5Add tomato sauce, broth, chile powder, onion powder, salt and pepper, beef, corn and salsa. (note:if you want to use fresh onion or garlic, saute with ground beef before adding all to the rice.).
- 6Bring mixture to a boil, then cover and move into pre-heated oven.
- 7Bake for 30-45 minutes (depending on your oven) stirring about 20 minutes in to ensure even cooking of the rice.
- 8Remove from oven, remove lid and sprinkle with shredded cheese, if desired.
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Nutritional Facts for Mexican Rice and Beef Casserole
Serving Size: 1 (322 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 597.3
- Calories from Fat 200
- Total Fat 22.2 g
- Saturated Fat 7.5 g
- Cholesterol 77.1 mg
- Sodium 1288.0 mg
- Total Carbohydrate 69.8 g
- Dietary Fiber 5.5 g
- Sugars 6.9 g
- Protein 31.0 g