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Chili Rice Casserole Recipe

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3.9 from 5 reviews

This Chili Rice Casserole is a hearty and flavorful one-dish meal combining tender long grain rice, a medley of beans, diced tomatoes, and a blend of smoky spices. Baked to perfection and topped with melted cheddar cheese, it offers a comforting balance of textures and a mild kick from jalapeno and chipotle chili powder. Ideal as a family-friendly vegetarian dinner or meal prep option, it’s easily customizable and perfect for warming up leftovers.

Ingredients

Vegetables & Aromatics

  • 1 medium red bell pepper, diced
  • 1/2 medium onion, diced
  • 1 small jalapeno, diced (optional)
  • 1 small lime, juiced and zested

Beans & Rice

  • 1 cup long grain white rice, rinsed
  • 15 ounce can pinto beans, rinsed and drained
  • 15 ounce can dark red kidney beans, rinsed and drained

Tomatoes & Sauces

  • 15 ounce can petite diced tomatoes with juices
  • 8 ounces tomato sauce
  • 1 1/2 cups vegetable broth

Spices & Seasonings

  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle chili powder (or substitute with 1 teaspoon additional chili powder)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon kosher salt

Cheese

  • 1 1/2 cups shredded cheddar cheese (or Mexican blend cheese)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
  2. Dice Vegetables: Dice the red bell pepper, onion, and jalapeno. Set aside a small handful of each for garnish later, if you like some fresh topping.
  3. Rinse Ingredients: Rinse the long grain white rice under cold water using a fine mesh sieve until the water runs clear to remove excess starch. Also rinse and drain the canned pinto and kidney beans to reduce excess sodium and canning juices.
  4. Combine Ingredients: In the prepared baking dish, combine the rinsed rice, drained beans, diced onion, bell pepper, jalapeno, canned diced tomatoes with juices, tomato sauce, and vegetable broth. Add all the spices—cumin, chili powder, chipotle chili powder, paprika, garlic powder, onion powder—and kosher salt. Stir everything well to distribute the seasonings evenly.
  5. Bake Covered: Cover the baking dish tightly with a lid, aluminum foil, or an upside-down baking sheet to trap steam. Bake in the preheated oven for 30-40 minutes. Begin checking for doneness at 30 minutes by testing if the rice is cooked through. If not fully cooked, cover again and continue to bake, checking periodically.
  6. Add Lime and Cheese: Once the rice is tender and liquid absorbed, remove from the oven. Stir in the lime juice and zest for brightness and half of the shredded cheese. Then sprinkle the remaining cheese evenly over the top.
  7. Bake Uncovered: Return the casserole to the oven uncovered and bake for an additional 5-10 minutes until the cheese on top is melted, bubbly, and slightly golden.
  8. Garnish and Serve: Remove from oven, garnish with fresh cilantro and the reserved diced pepper and onion. Serve warm and enjoy a comforting, cheesy, and flavorful chili rice casserole.

Notes

  • To speed up the cooking time, simmer all the liquid ingredients on the stovetop before mixing into the casserole, then check the rice at 20 minutes and add time as needed.
  • Using metal baking dishes will cook the casserole faster than ceramic or glass; adjust bake times accordingly. Ceramic may take about 40 minutes, glass about 35 minutes.
  • This casserole is best enjoyed within 3-4 days once refrigerated. Let cool completely before refrigerating. Reheat individual portions in the microwave, or reheat the entire casserole covered at 325°F for 25-30 minutes until hot.
  • For freezing, fully cook the casserole first and cool completely before freezing. It’s recommended to add the cheese after thawing and reheating for best texture.

Find it online: https://flavorspath.com/chili-rice-casserole-recipe/