THE RECIPE JOURNAL · Main Course
Tex-Mex Rice Casserole
This flavorful casserole combines hearty rice with zesty Tex-Mex spices for a comforting and satisfying meal. It's easy to make, perfect for busy weeknights, and sure to become a family favorite.
FROM THE KITCHEN • Tex-Mex Rice Casserole
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing the rice and 2 cups of water to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pot, and let it simmer until the rice is tender and all the water has been absorbed—this usually takes about 20 to 25 minutes. While the rice is cooking, go ahead and preheat your oven to 350°F (175°C). When the rice is ready, stir in the chili beans, tomato sauce, and 3/4 cup of water. Heat everything together over medium heat until it’s just simmering. Then, pour the mixture into a 9x13-inch baking dish. Spread a layer of sour cream over the top, sprinkle crushed corn chips evenly over that, and finish with a generous handful of Mexican cheese blend. Pop the dish into the oven and bake until everything is warmed through and the cheese is melted and bubbly—about 15 minutes. Let it cool for a few minutes before serving.
Why you’ll love it
This dish combines bold flavors with comforting textures, making it a crowd-pleaser for any meal. It’s easy to prepare and packed with protein and veggies, offering a satisfying and hearty option that feels like a warm hug on a plate.
How to serve
Serve with a side of fresh salsa or guacamole to add a cool, creamy contrast. A simple green salad or steamed veggies also pair well, balancing the richness of the dish.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a little water or broth to keep it moist. This casserole also freezes well—thaw overnight before reheating.
