Mexican Rice


4.7 of 5 (12)
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Mexican Rice calories by ingredient



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.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    1 of 1 people found this review helpful
    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


  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    I was surprised, but this actually turned out great! I followed the recipe as is! :) - 1/20/11


  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    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...



  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    Love this recipe. I use it with the Cuban Chicken recipe on S.P. one of my favorite meals! - 11/1/09


  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    Made it twice now...wonderful
    Barb     - 3/1/09


  • no profile photo


    I can't wait to try it tonight! - 2/26/12


  • no profile photo

    Very Good
    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


  • no profile photo

    Good
    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


  • no profile photo


    Does the rice need to be cooked before mixing withh other ingredients in the casserole?
    - 11/7/10


  • no profile photo

    Incredible!
    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


  • no profile photo

    Incredible!
    Easy and fantastic! - 5/4/09


  • no profile photo


    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


  • no profile photo

    Incredible!
    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


  • no profile photo

    Incredible!
    An excellent dish. Quick to assemble. Cooked in about 45 min. Will make regularily. - 1/20/09