Baked Layered Mexican Rice
Baked layered Mexican rice is a delicious Mexican meal combining so many favorites. The layers are a one pot Mexican rice layered with bean dip and then veggies. Topped with cheese, caramelised onions and then crumbled chips. This makes a delicious midweek meal and you can also meal prep and keep it. It’s so flavorful and so yummy! The tortilla chips on top gives it that delicious crunch and all the layers together make it a perfect bite. A must try recipe for all Mexican food fans. A perfect vegetarian weekday meal.
Happy Cooking!
Servings: 8-10 servings
Prep Time: 15-20 mins
Cooking Time: 40-50 mins
Baking Time: 20-30 mins
Total Time: 1.5 hours
Ingredients:
Rice Layer:
1 tbsp Olive oil
1/2-1 jalapeño/serrano finely chopped
5-6 garlic finely chopped
2 green onions chopped, whites and greens divided
1/3 cup celery finely chopped
3 tbsp Tomato paste
1 tsp Salt
1/4 tsp Pepper
1 tsp Cumin powder
1.5 cups rice
2 tsp Ginger paste
1 cup corn
1 cube bouillon, optional
3.5-4 cups Water
3 tbsp chopped parsley and cilantro
Bean Layer:
3.5-4 cups Bean dip; check notes for alternatives.
Vegetable layer:
1 tbsp Olive oil
1/2 cup grated Carrots
1.5 bell peppers in thin slices
2 medium onions thinly sliced
1 cup broccoli florets
Salt as per taste
1/4 tsp Pepper
1/2 tsp Chili flakes
1 tsp Garlic powder
Topping:
2 cups cheddar/pepper jack shredded Cheese
1-1.5 cup crumbled tortilla chips
Directions:
Rice Layer: Wash rice in water 3-4 times, till the water is clear. Strain and keep aside.
In a heavy bottom saucepan, on medium heat add olive oil.
Once warm, add celery, garlic, whites of spring onions and jalapeños. Cook for 3-4 mins till fragrant.
Add spices and tomato paste and cook for 3-4 mins.
Add drained rice, and mix it together.
Add corn, ginger paste and mix.
Add bouillon cubes and water & mix till the cube dissolves.
Let the water come to a boil, reduce the heat to heat and cover the saucepan with a lid.
Let the rice boil for 6-9 mins till cooked through. Stir in between to ensure it doesn’t stick to the bottom of the pan.
Once boiled, add the chopped herbs and mix together. Remove from the heat, cover and keep aside.
Bean layer: Prepare bean layer as per this recipe. Don’t need to add the cheese layer on top of this.
Vegetable Layer: In a saute pan, add olive oil and once warm add the sliced onions.
Keep the flame on low- medium and cook for 15-20 mins till the onions are caramelised. Add 1/4 tsp salt and mix. Remove about 2/3rd of the onions in a bowl and keep aside.
To the pan add the rest of the veggies and toss it together on medium heat.
Add salt, pepper, chili flakes and garlic powder and mix it together.
Cook for 3-5 mins on medium-high heat till the veggies are almost cooked through.
Preheat oven to 375F.
Layering- I used a 14*7 inch bowl baking oven safe bowl.
Layer the rice as the base.
Spread the bean dip over the rice.
Layer with veggies.
Sprinkle cheese over the veggies.
Spread the saved onions over the cheese.
Bake at 375F for 18-25 mins till all layers are warm, the veggies are cooked through and cheese has melted.
Crumble tortilla chips over it and broil for 2-3 mins.
Serve warm with sour cream and salsa!
Notes/Tips:
For an alternative use these refried beans. Add more water and make them creamier and more liquid. If its too dry it won’t balance the baked well. You can use store bought but it doesn’t taste half as good.
Ideally use a bouillon cube. It adds so much flavor. If you can’t get that replace, 1 cup of water with veg stock.
You can prep this and keep in the fridge for 3-4 days. Continue the steps from baking the dish.
Use as many veggies as you want.
Use fresh herbs, always a good idea.
You can use brown rice if you want.
Cooking the veggies on high helps to keep the veggies crunchy