Slimmed Down Cheesy Mexican Rice

Remember awhile back when I posted that absolutely amaaaazing recipe for The Pioneer Woman's Mexican Rice Casserole? It was soooo freakin' good, man. Now that my family and I are making a transition into health, I thought it fitting to create a slimmed down version of this Mexican must-have that is so incredibly delish. Now, you might notice that there's an ingredient in my version of this recipe that seems....well, a little out of place. See, what had happened was, I was cookin' up the rice, jammin' to some tunes, singin' at the top of my lungs when I grabbed for the cumin. I just needed to add a little sprinkle more. I opened it, shook it onto the rice and noticed there was quite a bit more in the pan then I intended. I looked down at the cumin in my hand and realized............it wasn't cumin after all. No, it was an imposter! It was...cinnamon!? My stress level went through the roof as I realized I'd used my very last bag of brown rice....so I had to make a decision. Either dump the whole thing (since the entire batch was covered), or mix it in and hope for the best. I chose the latter, and to my surprise...it was excellent. In fact, it let the other spices shine and really added that extra something to the dish. I can't wait to hear how you like it.

What You'll Need:
2 1/2 cups cooked brown rice (I used minute rice microwaveable bags)
7 1/2 oz petite diced tomatoes, undrained
1 small can diced green chiles, undrained
1/4-1/2 cup vegetable broth
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp black pepper
small pinch tumeric (less than 1/8 tsp)
3/4 cup shredded cheddar cheese, divided

Preparation:
In a medium skillet over medium heat, mix cooked rice, diced tomatoes, green chiles, and vegetable broth, stirring constantly until all liquid is absorbed. Add black pepper,cumin, garlic powder and cinnamon. Stir to combine. Mix in 1/4 cup of cheese, stirring until melted. Turn heat to low and top with remaining cheese. Cover and let sit until cheese is melted, about 5 minutes. Serve immediately.

*Click below to PRINT this recipe!*
Printable Version

Nutrition information:
Slimmed Down Cheesy Mexican Rice 
(calculations based on 4 servings)
Calories: 189    Fat: 6g    Protein: 9g    Carbs: 24g    Fiber: 2g     Sugar: 13g

Regular Mexican Rice Casserole
(calculations based on 6 servings, as this recipe makes more)
Calories: 265      Fat: 9g      Protein: 11g    Carbs: 37g    Fiber: 2g    Sugar: 6g

*Calories calculated using My Fitness Pal. Nutritional values may vary based on varied brands or amounts.

Tip: This recipe goes great with Slimmed Down Sour Cream Enchiladas!

Mexican Rice Casserole

I first came across this mouth watering side dish during an early morning episode of The Pioneer Woman. It looked so amazingly delicious that I immediately threw my tousled hair into a messy bun, wiped the caked on mascara from below my eyes and jumped in the car to go buy the ingredients I didn't have on hand. I may or may not have bothered to change out of my pajamas, but that's besides the point. All day I waited for dinner time, and around 4:30 I finally caved and declared that it would be an early-supper kinda night. I served this casserole as a side dish to my Sour Cream Enchiladas, and boy was it as mouth watering as it looked! This is my new go-to Mexican side dish. Original recipe here.

What you'll need:
1 tablespoon Canola oil
1 1/2 cloves garlic, minced
1/2 small onion, chopped
2 cups long grain rice
1 can diced tomatoes, undrained (14.5 oz)
5 oz. diced tomatoes w/green chiles, such as Rotel
1/2 teaspoon cumin
1/2 teaspoon kosher salt (I omitted this)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon tumeric
3-4 cups low sodium chicken broth (more if needed)
1 cup shredded cheddar cheese
fresh cilantro for serving

Preparation:

Preheat the oven to 350°.

Rice Preparation*: Heat the oil in a large skillet and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.

Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.

Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

*Short cut: You may use minute rice or success rice prepared with chicken broth in place of water and omit the rice preparation step. Simply prepare the rice. Once cooked, add garlic and onion before adding the rest of the ingredients.