This Beef and Green Chile Rice Bake with Cheddar is a cozy, flavorful dish that combines hearty beef, roasted green chiles, and creamy cheddar cheese. With tender rice baked right into the mixture, it’s a one-dish wonder that brings all the best Tex-Mex flavors to the table. Perfect for a weeknight dinner or a potluck, this bake is topped with sliced green onions and a generous spoonful of salsa, making each bite rich and satisfying. It’s also easy to prepare and adaptable—add your favorite vegetables, adjust the spice level, or serve with different toppings!
Ingredients:
- 1 lb ground beef
- 1 cup uncooked long-grain rice
- 2 cups beef broth or water (for cooking rice)
- 1 can (4 oz) roasted green chiles (diced)
- 1/2 cup salsa (plus extra for serving)
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder (or to taste)
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup green onions (sliced, for topping)
- Optional toppings: sour cream, avocado slices, additional salsa, chopped cilantro
Preparation:
Step 1:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish (about 9×13 inches) and set it aside.
Step 2:
In a skillet over medium-high heat, brown the ground beef. Break it up with a wooden spoon as it cooks until it’s no longer pink. Drain excess fat if necessary.
Step 3:
Add the diced onion and minced garlic to the skillet with the beef. Sauté for 3–4 minutes until the onion becomes translucent and fragrant.
Step 4:
Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Mix well to coat the beef and onion mixture with spices.
Step 5:
Add the roasted green chiles, salsa, and rice to the skillet. Stir everything together and cook for another 2 minutes to let the flavors meld.
Step 6:
Pour in the beef broth (or water) and bring the mixture to a boil. Lower the heat and let it simmer for about 15–18 minutes until the rice is tender and has absorbed most of the liquid.
Step 7:
Transfer the beef and rice mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Step 8:
Place the dish in the preheated oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
Step 9:
Remove the dish from the oven and let it cool slightly. Garnish with sliced green onions and additional salsa, if desired.
COOKING Note:
For a spicier version, use hot green chiles or add chopped jalapeños. You can also substitute pepper jack cheese for cheddar if you want an extra kick. Make sure the rice is fully cooked and liquid is absorbed before transferring to the baking dish for optimal texture in the final bake.
Serving Suggestions:
- Serve with a dollop of sour cream and a few avocado slices.
- Garnish with fresh cilantro and a side of lime wedges for added zest.
- Pair this bake with a green salad, corn tortillas, or tortilla chips to round out the meal.
Tips:
- Make it Gluten-Free: Ensure all ingredients, especially the salsa and spices, are gluten-free.
- Prepare in Advance: The beef and rice mixture can be prepared ahead of time and refrigerated until ready to bake.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.
Prep Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
1 hour
Nutritional Information (Per Serving):
- Calories: 420
- Protein: 25g
- Sodium: 580mg
Conclusion
This Beef and Green Chile Rice Bake with Cheddar is a comfort meal that’s easy to prepare and full of bold flavors. With tender beef, roasted chiles, and gooey cheese, it’s sure to please a crowd. This dish brings together the best of Tex-Mex cuisine in one delicious, satisfying bake that’s perfect for any occasion.
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Beef and Green Chile Rice Bake with Cheddar
- Total Time: 1 hour
Ingredients
- 1 lb ground beef
- 1 cup uncooked long-grain rice
- 2 cups beef broth or water (for cooking rice)
- 1 can (4 oz) roasted green chiles (diced)
- 1/2 cup salsa (plus extra for serving)
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder (or to taste)
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup green onions (sliced, for topping)
- Optional toppings: sour cream, avocado slices, additional salsa, chopped cilantro
Instructions
Step 1:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish (about 9×13 inches) and set it aside.
Step 2:
In a skillet over medium-high heat, brown the ground beef. Break it up with a wooden spoon as it cooks until it’s no longer pink. Drain excess fat if necessary.
Step 3:
Add the diced onion and minced garlic to the skillet with the beef. Sauté for 3–4 minutes until the onion becomes translucent and fragrant.
Step 4:
Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Mix well to coat the beef and onion mixture with spices.
Step 5:
Add the roasted green chiles, salsa, and rice to the skillet. Stir everything together and cook for another 2 minutes to let the flavors meld.
Step 6:
Pour in the beef broth (or water) and bring the mixture to a boil. Lower the heat and let it simmer for about 15–18 minutes until the rice is tender and has absorbed most of the liquid.
Step 7:
Transfer the beef and rice mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Step 8:
Place the dish in the preheated oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
Step 9:
Remove the dish from the oven and let it cool slightly. Garnish with sliced green onions and additional salsa, if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 420
- Sodium: 580mg
- Protein: 25g