Chili Rice Casserole
Get ready to warm up with the irresistible flavors of a hearty Chili Rice Casserole! This one-dish wonder combines layers of tender, fluffy white rice, a savory chili mixture of seasoned ground beef, kidney beans, and diced green chilies, and a generous blanket of melted cheddar cheese for the ultimate comfort food experience. Bursting with rich spices like chili powder and cumin, this easy-to-make casserole is perfect for a weeknight family dinner or your next potluck. With just 20 minutes of prep and simple pantry staples, this recipe delivers bold, crowd-pleasing flavors in every bite. Garnish with fresh cilantro for a pop of color and freshness, and enjoy a satisfying, oven-baked meal that's as delicious as it is convenient.
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Recipe Information
Ingredients
- 3 cups cooked white rice
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 15 ounces diced tomatoes (canned, with juice)
- 15 ounces red kidney beans (canned, rinsed and drained)
- 4 ounces green chilies (canned, diced)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with non-stick cooking spray or a light coating of olive oil.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Add the ground beef to the skillet. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess grease if necessary.
Stir in garlic and cook for 1 minute until fragrant.
Add the diced tomatoes, kidney beans, green chilies, chili powder, cumin, salt, and black pepper to the skillet. Stir well to combine and let simmer for 10 minutes, stirring occasionally.
Spread the cooked rice evenly in the bottom of the prepared casserole dish.
Layer the chili mixture over the rice, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the chili mixture.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is fully melted and bubbling.
Remove the casserole from the oven and let it cool slightly for 5 minutes. Garnish with fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 4.7 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 332 mg | 26% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
