This yellow rice and Mexicorn casserole is a vibrant, flavorful one-dish meal that combines the comforting texture of fluffy rice with the sweet and spicy kick of Mexicorn—a blend of corn, peppers, and seasonings. It’s perfect for busy weeknights or potlucks because it’s easy to assemble, bakes quickly, and delivers satisfying, well-rounded flavors that please a crowd.
Ingredients
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth (or vegetable broth for vegetarian version)
- 1 (15 oz) can Mexicorn (corn with diced red and green bell peppers and jalapeños), drained
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 tablespoons olive oil or vegetable oil
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- 1/2 cup sour cream or Mexican crema (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or a similar-sized casserole dish.
- In a medium saucepan, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes until softened and fragrant.
- Add the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir for 1 minute until the spices are aromatic but not burnt.
- Add the uncooked rice to the pan and stir to coat the grains with the oil and spices. Cook for 1-2 minutes, stirring frequently.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is nearly cooked but still slightly firm (al dente). Remove from heat.
- Gently fold in the drained Mexicorn and half of the shredded cheddar cheese into the rice mixture. Mix well to combine evenly.
- Transfer the rice mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining cheddar cheese over the top.
- Bake uncovered in the preheated oven for 15-20 minutes, or until the cheese on top is melted and bubbly and the casserole is heated through.
- Remove from the oven and let it rest for 5 minutes. Garnish with chopped cilantro and serve with a dollop of sour cream or Mexican crema if desired.
Tips
- Substitutions: Use brown rice for a nuttier flavor and extra fiber, but increase the simmering time to about 40 minutes and add broth as needed. For a dairy-free version, skip the cheese or use a plant-based alternative.
- Mexicorn alternatives: If you can’t find canned Mexicorn, make your own by mixing canned corn, diced bell peppers, and chopped jalapeños or green chilies.
- Don’t overcook the rice initially: The rice should be just slightly undercooked before baking, so it finishes cooking in the oven without becoming mushy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven with a splash of broth or water to keep it moist.
Serving Suggestions
This casserole is a hearty side or a complete meal on its own. Pair it with fresh green salads, such as a simple arugula and lime vinaigrette salad, or roasted vegetables like zucchini and squash. It also complements grilled chicken, steak, or fish very well. For a fun twist, serve with warm tortillas and a side of guacamole or pico de gallo for a Tex-Mex style dinner.
Variations
There are plenty of ways to customize this casserole to suit your tastes or dietary needs. Try adding black beans or cooked shredded chicken for extra protein. Swap cheddar for pepper jack or Monterey jack cheese for a creamier, spicier finish. For a smoky flavor, stir in some cooked chorizo or smoked sausage. You can also add diced tomatoes or a splash of salsa to the rice mixture before baking for more moisture and tang.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the desired portion in a microwave-safe dish and cover loosely; microwave on medium power for 2 to 3 minutes, stirring halfway through. Alternatively, reheat in a 350°F (175°C) oven covered with foil for about 15 minutes or until warmed through. Adding a tablespoon of broth or water before reheating can help maintain moisture and prevent drying out.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the rice mixture a day in advance and keep it refrigerated. Assemble and bake it right before serving for the best texture and flavor.
Is this casserole gluten-free?
Yes, all the ingredients listed are naturally gluten-free. Just double-check the seasoning blends and broth labels to ensure no hidden gluten.
Can I use frozen Mexicorn instead of canned?
Absolutely. If using frozen Mexicorn, thaw and drain any excess water before mixing it into the rice to avoid excess moisture in the casserole.
What type of rice works best?
Long-grain white rice is ideal for this recipe because it cooks up fluffy without sticking together. However, medium-grain or basmati rice can also be used with similar results.
How spicy is this dish?
The heat level is mild to moderate due to the jalapeños in the Mexicorn and chili powder. You can adjust the chili powder amount or omit jalapeños if you prefer a milder flavor.
Can I freeze leftovers?
Yes, this casserole freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating thoroughly in the oven.
This yellow rice and Mexicorn casserole is a versatile, crowd-pleasing dish that’s easy to adapt and perfect for any occasion. Whether you’re feeding a family or bringing a dish to share, its balance of flavors and textures makes it a reliable favorite.
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