Mexican Rice Casserole

Mexican rice casserole is the big-pot side (or vegetarian main) that feeds 10 and holds beautifully if you need to reheat. The key step that separates this from plain pilaf is toasting the rice. Long-grain white rice goes into oiled aromatics and stirs for 2 to 3 minutes until the grains turn opaque and smell nutty. That toast seals the starch, which is why each grain comes out fluffy and distinct instead of sticky.

Sweet red and green bell peppers soften with yellow onion and chopped jalapeños before the rice goes in. Chopped roma tomatoes, chicken broth, salt, southwest spice blend, and an optional pinch of saffron all come to a boil together, then the whole Dutch oven goes into a moderate oven covered tight for 25 to 30 minutes. Finished with a scatter of sliced scallions and fresh cilantro.

Chef Tips

• Do not lift the lid during baking. Every peek dumps steam and the rice ends up crunchy in the middle.
• Let it rest covered for 5 to 10 minutes after pulling from the oven. This finishes the steam cycle and makes the rice fluff cleanly with a fork.
• Peel and seed your tomatoes if using fresh. Tomato skins curl into stringy bits and seeds add watery bitterness.
• Use a heavy Dutch oven with a tight-fitting lid. Thin pots cook unevenly and light lids let precious steam escape.

Variations

• Stir in black beans and corn during the rest for a more substantial main dish.
• Top with shredded cheddar cheese or cotija before serving.
• Add cooked chorizo or diced ham to the aromatics for a meatier one-pot dinner.