Fiesta Rice for a Crowd

When you need to feed a crowd without babysitting the stove, this baked fiesta rice delivers. Two full 13×9 pans of long-grain rice cook covered in the oven with canned tomatoes, black olives, green peppers, and a blend of chili powder and oregano. Melted cheddar goes on top at the very end.

Baking the rice covered for 90 minutes means it absorbs all the liquid slowly and evenly. No stirring, no checking, no risk of scorching on the stovetop. You get fluffy, fully cooked grains with tomato and spice flavor baked right through.

Sautéing the onions in butter first builds a savory base that raw onions can’t match. That’s the only stovetop step before everything goes into the oven.

Chef Tips

• Use long-grain rice, not medium or short grain. Long grain stays fluffy and separate after the long bake; shorter grains turn sticky.
• Cover the pans tightly with foil. Any gaps let steam escape and the rice dries out before it finishes cooking.
• Don’t stir the rice during baking. Opening the pans releases steam and disrupts the even absorption.
• This holds well in a warm oven for up to 30 minutes, making it great for potlucks and buffets.

Variations

• Add a can of drained black beans to each pan for extra protein and fiber.
• Use pepper jack cheese instead of cheddar for a spicier, creamier topping.
• Stir in a can of diced green chiles with the tomatoes for more Southwest heat.