Mexican Rice Casserole Recipe (2024)

FAQs

Should rice be cooked before adding to casserole? ›

Do I cook rice before adding to casserole? No. Please don't cook the rice first. You'll wind up with a casserole dish full of mush if you do.

If the heat is too high, the water evaporates before the rice has a chance to fully cook. If you don't add enough water, the rice ends up dry and crunchy. And if you don't cook the rice long enough, it gets soft on the outside but doesn't cook through.

When you cook the rice for a longer time in too much water, it causes the grains to split, which results in a gummy and soggy texture.

Although any type of rice is perfectly fine for use in casseroles or single-dish meals, different varieties cook at different speeds. Allowing them to bake in too little time can leave you with an unpleasantly liquid-filled dish; Determine which type of rice you'll be using, and adjust your cooking time to match.

Maybe you took the lid off of the pot too early, letting the steam escape. Maybe you didn't add enough liquid to begin with. Whatever the case, if your rice is looking dried out, or the texture is still hard or crunchy when all the liquid has been absorbed, add up to ½ cup water and return to a simmer with the lid on.

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.

The method used to make Mexican rice involves lightly frying the uncooked rice in oil which helps it absorb more flavor from the seasoning and cook to a perfect consistency. In addition, a traditional blend of spices and diced vegetables and potatoes create unique flavor.

Top tips for the perfect fluffy (not sticky) rice:

Rinse your rice in cold water before cooking to remove some of the starch. Sauté the uncooked rice in a little olive oil to lightly toast before adding the liquid. Stir frequently to make sure the rice doesn't burn.

For tender grains of rice that easily separate, such as in a pilaf, use 2 cups of water for every 1 cup of rice. You can also use another liquid like stock in this 2:1 ratio. For slightly chewier, fluffy white rice, use 1 1/2 cups of water for every cup of rice, or a 1.5:1 ratio.

Bring the water and rice to a low boil, then reduce it right away to medium low heat and cover. Use the right amount of water. In general, you want to shoot for a 1 to 1.5 ratio of rice to water.

What can you substitute for rice in a casserole? ›

If you don't have the rice…

Fortunately, almost any grain you have on hand can work as a replacement. Quinoa, farro, barley, or bulgur can all be subbed in. The key is checking your recipe to see if you typically cook the rice first before mixing it in with the other casserole ingredients.

After cooking for the recommended period of time, if the rice is still hard or chewy, add a little bit of water to create more steam (for every cup of uncooked rice used, add about 2 tablespoons of water). Cover the pot tightly and place over very low heat for 5 to 10 minutes. Let rest before serving.

To make baked fried rice, just place uncooked rice, stock, soy sauce and a few other flavourings in a baking pan, give it a mix then shove it in the oven. Out comes fluffy, seasoned fried rice that's so good, you may never wok-toss fried rice ever again! (Well, maybe not. Nothing beats the real deal, after all.

Spread rice in an even layer over the baking dish, gently breaking up any clumps. Splash with about 2 Tbsp water or broth per cup of rice. Use foil to cover the dish tightly. Bake for about 20 minutes or until heated through.

Pre-cooking rice isn't so much about how to cook the rice, but how to store it. You follow the same cooking instructions as you would for immediate consumption, making sure to cook the rice to a fluffy texture and avoid a gummy outcome. Once the rice is cooked, store it properly so it's ready to use in dishes.