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Mexican Rice and Rajas Casserole

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  • Prep 20 min
  • Total 40 min
  • Ingredients 11
  • Servings 4
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Even though my grandma was Salvadorian, she loved Mexican food, because she grew up eating it. She absolutely loved making this Mexican rice, serving it with stews and all kinds of meat. Sometimes, she would serve it by itself, adding more vegetables, and, to tell you the truth, you didn’t really need anything more than some salad and tortillas for a complete meal. It was so delicious that, by just remembering, I feel like I’m back in my abuelita’s kitchen, watching her prepare it and eagerly waiting to taste it. You’ll love this recipe, and your dish will be delicious!
by Morena Cuadra
Updated Oct 13, 2016
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  • 3 cups cooked rice with 1/2 teaspoon turmeric
  • 2 tablespoons vegetable oil
  • 1 chopped garlic clove
  • 1 medium onion, finely chopped
  • 2 grilled poblano peppers, peeled and sliced
  • 1 peeled tomato, diced
  • 1 cup whole kernel corn
  • Salt and pepper
  • 1 1/2 cup cream (Mexican, Salvadorian, etc.)
  • 2 tablespoons parsley
  • 1 1/2 cup grated cheese (Monterrey Jack, Oaxaca, mozzarella, etc.)


  • 1
    Make the rice and have it ready.
  • 2
    Preheat the oven to 350°F.
  • 3
    Heat the oil in a pan and add the garlic and onion, allow to reduce a few minutes until they’re soft. Add the poblano peppers and the tomato.
  • 4
    Cook for a few minutes and add corn, salt, pepper, and cream. Let it reduce for a little bit. Then, add the parsley.
  • 5
    In a lightly greased mold, put half the rice.
  • 6
    Cover the rice with half the vegetables and half the cheese.
  • 7
    Then, add the rest of the rice, vegetables, and cheese.
  • 8
    Bake for 20-25 minutes or until the cheese has melted and browns.
  • 9
    Remove from the oven. Let it cool down for a few minutes and then serve with stews or barbecues, or with anything you like.

Expert Tips

  • tip 1
    Use chopped cilantro instead of parsley.
  • tip 2
    If you want, you can make green rice by blending part of the poblano peppers with cilantro and cooking the rice with this.
  • tip 3
    Skip the corn and tomatoes. Use only garlic, onion and poblano chili.

Nutrition Information

No nutrition information available for this recipe
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