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Chili Rice Casserole Recipe

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4.2 from 44 reviews

This hearty Chili Rice Casserole combines tender long grain rice, a medley of beans, diced tomatoes, and flavorful spices baked to perfection and topped with melted cheddar cheese. It’s a comforting, nutritious one-dish meal with a spicy kick from jalapeno and chipotle chili powder, perfect for a family dinner or meal prep.

Ingredients

Vegetables

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

Grains & Legumes

  • 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

Tomato Base

  • 15 ounce can petite diced tomatoes with juices
  • 8 ounces tomato sauce

Liquids

  • 1 1/2 cups vegetable broth

Spices

  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle chili powder (can be replaced with an additional teaspoon of chili powder)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon kosher salt

Dairy

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

Instructions

  1. Preheat and prepare the baking dish: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Dice vegetables: Chop the red bell pepper, onion, and jalapeno into small pieces. Set aside a small handful of each for garnish if desired.
  3. Rinse rice and beans: Thoroughly rinse the rice under cold water in a fine mesh sieve until the water runs clear to remove excess starch. Also rinse and drain the pinto and kidney beans to reduce sodium and improve texture.
  4. Combine ingredients: In the prepared baking dish, mix together the rinsed rice, beans, diced onion, pepper, jalapeno, diced tomatoes with their juices, tomato sauce, vegetable broth, cumin, chili powder, chipotle chili powder, paprika, garlic powder, onion powder, and kosher salt until evenly combined.
  5. Bake covered: Cover the dish tightly with a lid, foil, or an upside-down baking sheet. Bake in the oven at 375°F for 30-40 minutes, checking around 30 minutes to test if the rice is tender. If not done, recover and continue baking until the rice is fully cooked.
  6. Add lime and cheese: Once the rice is cooked, stir in the lime juice and zest along with half of the shredded cheese. Sprinkle the remaining cheese evenly on top.
  7. Finish baking uncovered: Return the casserole to the oven uncovered and bake for an additional 5-10 minutes until the cheese is melted and bubbling.
  8. Garnish and serve: Top with the reserved diced onion, pepper, and cilantro if desired. Serve warm and enjoy your flavorful chili rice casserole.

Notes

  • To speed up cooking, simmer the combined liquids on the stove before adding to the casserole dish and check rice doneness at 20 minutes.
  • Metal baking dishes cook the casserole faster than ceramic or glass; adjust baking time accordingly.
  • Store leftovers in the refrigerator for up to 3-4 days; reheat individual portions in the microwave or reheat the entire casserole at 325°F for 25-30 minutes.
  • For freezing, fully cook the casserole first, cool completely, then freeze. Add cheese after thawing and reheating for best results.

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