Oct 20, 2015

Baked Mexican Rice


  • 1 tsp of olive oil
  • 3 cloves of garlic minced
  • 1 tsp chili powder
  • 1 tsp dried cumin powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 11/2 tsp salt (as per your taste)
  • 1 tsp crushed red pepper flakes (depends upon your taste)
  • 1 1/2 cups of cooked white rice or brown rice
  • 1/2 onion diced
  • 1 can of black beans, drained and rinsed or 1 cup soaked and cooked beans 
  • 1 cup tomatoes diced
  • 1 cup corn kernels
  • 1 tsp jalapenos
  • 3 to 4 tbsp. fresh cilantro, chopped
  • 1-2 cups of shredded cheddar cheese
  • 8 – 10 strands of cooked noodles.

Sour cream

  1. Preheat the oven to 350 degrees.
  2. Prepare rice. While the rice is cooking heat the olive oil in a large pan over medium heat.
  3. Once the pan is add the diced onion and all of the seasonings.
  4. Add the minced garlic and cook, stirring constantly for an additional 60 seconds.
  5. Add the cooked rice, black beans, tomatoes, corn and a bit of cilantro (reserving some for garnishing) to the mixture.
  6. Finally add the noodles. Mix the ingredients thoroughly, taste and re-season if needed. Increase spice level for your taste.
  7. Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Sprinkle the top with cheddar cheese.
  8. Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil.
  9. Bake for an additional 5 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before serving.
  10. Top with a dollop of sour cream and side dish of Salsa and Guacamole.

Tip: Add your choice of vegetables (Red bell pepper, Broccoli, etc.)