Mexican Rice
(12)
  • Number of Servings: 3
Ingredients
White Rice, long grain, 0.5 cup (remove)Canned Tomatoes, 0.5 cup (remove)Beans, red kidney, .5 cup (remove)Salsa, 0.25 cup (remove)Yellow Sweet Corn, Frozen, 0.5 cup kernels (remove)*Cumin seed, 1 tbsp (remove)Water, tap, 0.5 cup (8 fl oz) (remove)
Directions
mix all ingredients in a casserole...cover and bake at 375 for about 1 hour

Number of Servings: 3

Recipe submitted by SparkPeople user MSWIZARD.
Servings Per Recipe: 3
Nutritional Info Amount Per Serving
  • Calories: 117.6
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 296.1 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 4.8 g

Member Reviews
  • WILLOWCAT1
     This is a really nice recipe!!!! I'm not fond of spanish/mexican rice, but I needed it to go with a lunch, so I tried it. I only had Basmati rice, and had to use black beans instead of Kidneys, but wow! Really tasty! thank you! - 3/27/11
  • FELICIADPT
     I was surprised, but this actually turned out great! I followed the recipe as is! :) - 1/20/11
  • KITCORPS100
     Absolutely delicious. It is a different tasting mexican rice due to the cumin. But actually has a slightly sweet taste. Thanks. I threw all the ingredients in the rice cooker. - 1/7/10

    Reply from MSWIZARD (1/11/10)
    I am so glad you like it....its a standard in our house...I had to substitute mixed veg (corn peas and carrots) for the corn today..wow so pretty...

  • LIROPRU
     Love this recipe. I use it with the Cuban Chicken recipe on S.P. one of my favorite meals! - 11/1/09
  • 1KINDREDSPIRIT3
     Made it twice now...wonderful
    Barb - 3/1/09
  • KABELLA22
     I can't wait to try it tonight! - 2/26/12
  • CD6041887
     I tripled the recipe and added chili beans and brown rice instead. That was what I had on hand. Personally I would spice it up or use hot salsa. There is a recipe for salsa meat loaf that I am going to serve this with. It should go great together! Thanks for sharing..:) When 3X, it made 8 cups. - 2/25/12
  • CHRISTIEJARVIS
     I made this in my Pampered Chef Rice Cooker (I am sure you can use any rice cooker though). It was good but next time I will add more cumin. - 6/8/11
  • MMICELI
     Does the rice need to be cooked before mixing withh other ingredients in the casserole?
    - 11/7/10
  • LARN1998
     Delicious! I sprinkled a little cheddar/jack cheese over the top and added a bit of plain yogurt to the sauce before baking! Will be wonderful as leftovers too! - 11/6/09
  • SHEESA
     Easy and fantastic! - 5/4/09
  • WIMOM4GIRLS
     Oh my goodness, this is one of the most yummy recipe! I doubled up the recipe and this has given us dinner for two nights. I could live on Mexican food! YUM!! Thanks for sharing this! - 3/30/09
  • DCBORN
     This was WONDERFUL. In fact, too much so, I ate it with most of my dinners! I used a cup as the serving. I did put in a few more spices. Would definitely make again. - 2/8/09
  • DPULLA
     An excellent dish. Quick to assemble. Cooked in about 45 min. Will make regularily. - 1/20/09



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