Mexican Rice and Cheese Casserole

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 45 Minutes


2 (8-oz.) packages Mexican Rice (we tested with Vigo)
2 cups (8 oz.) shredded Monterey Jack cheese, divided
1 cup thinly sliced green onions
1 (8-oz.) container sour cream
1 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon smoked or sweet paprika


Prepare rice according to package directions.

Combine hot cooked rice, 1 1/2 cups shredded cheese, and next 4 ingredients in a large bowl; stir until combined.

Transfer seasoned rice mixture to a greased 13" x 9" baking dish; sprinkle with remaining 1/2 cup cheese and paprika.

Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated.