Are you tired of looking at a plate of leftover Mexican rice, wondering what to do with it? You’re not alone! We’ve all been there – we cook up a big batch of delicious Mexican rice, and then… well, let’s just say it’s not exactly the most exciting food on its own. But fear not, amigos! Today, we’re going to shake things up with 18 flavorful recipe ideas that will transform your leftover Mexican rice into something truly special.
From stuffed peppers to casseroles, burritos to quesadillas, and even soup and breakfast dishes, we’ve got you covered. Whether you’re looking for a quick and easy snack or a satisfying meal, these recipes are sure to inspire you to get creative with that leftover rice.
Mexican Rice Stuffed Peppers
Add a flavorful twist to traditional stuffed peppers with this Mexican-inspired recipe. This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked Mexican rice (see below for cooking instructions)
– 1 pound ground beef or ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook Mexican rice according to package instructions or using leftover cooked rice.
3. In a large skillet, cook ground beef or turkey until browned, breaking into small pieces as it cooks.
4. Add onion, garlic, chili powder, and cumin to the skillet; cook until onion is translucent.
5. Stuff each bell pepper with the meat mixture and top with Mexican rice.
6. Cover baking dish with aluminum foil and bake for 30 minutes.
7. Remove foil and add shredded cheese (if using); continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Leftover Mexican Rice Casserole
Transform leftover Mexican rice into a delicious casserole that’s perfect for a weeknight dinner or weekend lunch.
Ingredients:
– 2 cups cooked Mexican rice (cooled)
– 1 cup shredded cheddar cheese
– 1/2 cup canned black beans, drained and rinsed
– 1/4 cup diced onion
– 1/4 cup diced bell pepper
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and bell pepper; cook until tender, about 5 minutes.
3. In a large mixing bowl, combine the cooked rice, black beans, cumin, salt, and pepper. Stir in the cooked onion and bell pepper mixture.
4. Transfer the rice mixture to a 9×13-inch baking dish. Top with shredded cheddar cheese (and Monterey Jack if using).
5. Bake for 25-30 minutes or until the cheese is melted and bubbly.
6. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 25-30 minutes
Mexican Rice and Black Bean Burritos
This recipe combines the flavors of Mexican rice and black beans with the convenience of a burrito, perfect for a quick and delicious meal or snack. With this easy-to-follow recipe, you’ll have a tasty treat in no time.
Ingredients:
– 1 cup cooked white rice
– 1 cup cooked black beans
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1 jalapeño pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 large flour tortillas
– Shredded cheese (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion, bell pepper, and jalapeño; cook until tender, about 5 minutes.
3. Stir in the garlic, cumin, salt, and pepper. Cook for an additional minute.
4. Combine the cooked rice, black beans, and vegetable mixture in a bowl.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning the rice and bean mixture onto each tortilla, and top with shredded cheese if desired.
Cooking Time: 15 minutes
Cheesy Mexican Rice Bake
A creamy, cheesy twist on traditional rice dishes, this recipe combines the flavors of Mexico with a comforting casserole. Perfect for a quick weeknight dinner or a crowd-pleasing potluck.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 can (14.5 oz) diced tomatoes, drained
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook rice according to package instructions using 2 cups of water.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in cooked rice, diced tomatoes, and salt and pepper to taste.
5. Transfer mixture to a 9×13-inch baking dish. Top with shredded cheese and chopped cilantro.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Mexican Rice Stuffed Bell Peppers
A flavorful twist on traditional stuffed bell peppers, this recipe combines the warmth of Mexican rice with the sweetness of roasted bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked Mexican rice (see notes)
– 1 pound ground beef or turkey, browned and drained
– 1/2 cup chopped onion
– 1/2 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper, to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine cooked rice, ground beef or turkey, onion, cilantro, olive oil, cumin, salt, and pepper. Mix well.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Leftover Rice Enchiladas
Transform your leftover rice into a delicious and easy-to-make dish with these enchiladas. Perfect for using up cooked rice, chicken, or vegetables.
Ingredients:
– 2 cups leftover cooked rice
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings: diced tomatoes, sour cream, cilantro, and diced avocado
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine cooked rice, enchilada sauce, and a pinch of salt.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. Spoon about 1/4 cup of the rice mixture onto the center of each tortilla, leaving a small border around the edges.
5. Roll up tortillas and place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Top with shredded cheese and bake for 20-25 minutes or until cheese is melted and bubbly.
7. Serve hot and add your desired toppings.
Cooking Time: 25-30 minutes
Mexican Rice and Chicken Quesadillas
Savor the flavors of Mexico with this classic combination of savory chicken and creamy rice, all wrapped up in a crispy tortilla.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 2 cups cooked white Mexican rice
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 8 ounces shredded Monterey Jack cheese (divided)
– 8-10 corn tortillas
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add diced onion and minced garlic. Cook until softened, about 3-4 minutes.
4. Add cooked rice to the skillet and stir to combine with onion mixture. Season with salt and pepper.
5. Place a tortilla in the oven for 2-3 minutes to warm.
6. Assemble quesadillas by placing a portion of chicken and rice on one half of the tortilla, followed by some cheese. Fold tortilla in half and cook in a skillet over medium until crispy and melted.
Cooking Time: Approximately 20-25 minutes
Spicy Mexican Rice Soup
This flavorful and spicy soup is a twist on traditional Mexican rice bowls. With the addition of tender chicken, crunchy vegetables, and a kick of heat from jalapeños, this dish is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups uncooked white rice
– 4 cups vegetable broth
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tsp cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté chicken, onion, garlic, and bell pepper until the vegetables are tender.
2. Add rice, broth, diced tomatoes, cilantro, jalapeño, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the rice is cooked.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 25-30 minutes
Mexican Rice Stuffed Zucchini Boats
Get ready to impress your family and friends with this unique and flavorful recipe that combines the best of Mexican cuisine with a zucchini twist.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked Mexican rice (with cumin, chili powder, and lime juice)
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1-2 jalapeños, seeded and finely chopped
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving about 1/4 inch of flesh.
3. In a bowl, mix together cooked Mexican rice, shredded cheese, and chopped cilantro.
4. Stuff each zucchini boat with the rice mixture, dividing it evenly among the four boats.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. If using jalapeños, add them on top of the rice mixture.
7. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
8. Bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Leftover Rice Taco Salad
Transform yesterday’s rice into a delicious and refreshing salad perfect for a quick lunch or dinner. This recipe is a great way to reduce food waste and get creative with leftovers!
Ingredients:
– 2 cups leftover cooked rice
– 1 cup mixed greens (lettuce, spinach, etc.)
– 1 cup diced tomatoes
– 1/2 cup black beans, drained and rinsed
– 1/4 cup shredded cheddar cheese
– 1 tablespoon olive oil
– 1 teaspoon lime juice
– Salt and pepper to taste
– Optional: chopped cilantro, diced avocado, or crushed tortilla chips for added flavor
Instructions:
1. In a large bowl, combine mixed greens, diced tomatoes, and black beans.
2. Add the cooked rice and stir until well combined.
3. Sprinkle shredded cheese over the top.
4. Drizzle with olive oil and lime juice; season with salt and pepper to taste.
5. Garnish with chopped cilantro, diced avocado, or crushed tortilla chips if desired.
Cooking Time: 5-7 minutes (prep time only)
Mexican Rice and Beef Stuffed Poblano Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the savory flavors of Mexican rice with tender beef and roasted poblano peppers. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large poblano peppers
– 1 pound ground beef
– 1 cup cooked Mexican rice (see below for recipe)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Mexican Rice Recipe:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast poblano peppers by placing them on a baking sheet and drizzling with olive oil. Roast for 15-20 minutes or until charred.
3. Cook ground beef in a skillet over medium-high heat, breaking up with a spoon as it cooks.
4. Add diced onion, minced garlic, cumin, salt, and pepper to the skillet. Cook until onion is translucent.
5. Stir in cooked Mexican rice and cook for 2-3 minutes or until heated through.
6. Stuff each poblano pepper with the beef and rice mixture and top with shredded cheese (if using).
7. Bake for an additional 10-15 minutes or until peppers are tender.
Cooking Time: 45-50 minutes
Mexican Rice Frittata
A twist on traditional breakfast fare, this Mexican-inspired frittata combines the flavors of rice, beans, and cheese for a satisfying morning meal.
Ingredients:
– 6 eggs
– 1 cup cooked Mexican rice (white or brown)
– 1/2 cup canned black beans, drained and rinsed
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Add cooked rice, black beans, cheddar cheese, and chopped cilantro to the egg mixture. Mix until well combined.
4. Heat olive oil in a 9-inch (23cm) oven-safe skillet over medium-high heat.
5. Pour in the egg mixture and cook for 2-3 minutes, or until edges start to set.
6. Transfer skillet to the preheated oven and bake for 15-18 minutes, or until frittata is cooked through and golden brown.
Cooking Time: 20 minutes
Leftover Rice Nachos Supreme
Transforming leftover rice into a delicious snack or meal just got easier! This recipe takes the humblest of ingredients and elevates it to nacho supremacy.
Ingredients:
– 2 cups leftover cooked rice (any type)
– 1 cup shredded cheese (cheddar or Monterey Jack work well)
– 1/4 cup canned black beans, drained and rinsed
– 1/4 cup diced bell pepper
– 1/4 cup diced onion
– 1 jalapeño pepper, sliced
– 1 tablespoon olive oil
– Salt to taste
– Optional: sour cream, salsa, cilantro, or other toppings of your choice
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced bell pepper and onion; cook until tender.
3. Add the cooked rice to the skillet, stirring to combine with the vegetable mixture.
4. Transfer the rice mixture to a 9×13-inch baking dish.
5. Top with shredded cheese, black beans, and jalapeño slices.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
7. Serve hot and customize with your favorite toppings!
Cooking Time: 15-20 minutes
Mexican Rice and Cheese Empanadas
Mexican Rice and Cheese Empanadas Recipe: A Delicious Twist on a Classic Treat
These savory empanadas are filled with flavorful Mexican rice, melted cheese, and spices, making them the perfect snack or meal.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup warm water
– Filling ingredients:
+ 2 cups cooked Mexican rice
+ 1 cup shredded cheese (Cheddar or Monterey Jack)
+ 1 tablespoon chopped fresh cilantro
+ 1/2 teaspoon paprika
Instructions:
1. In a large bowl, combine flour and salt. Gradually add oil and warm water to form dough.
2. Knead the dough for 5-7 minutes until smooth and pliable.
3. Divide dough into 8-10 equal pieces. Roll each piece into a ball and flatten slightly into disks.
4. Place 1-2 tablespoons of filling mixture onto one half of the disk, leaving a 1/2-inch border.
5. Fold the other half over to form a triangle or square shape, pressing edges together with a fork.
6. Brush tops with beaten egg for golden color.
7. Cook empanadas in a preheated skillet with oil over medium-high heat for 2-3 minutes on each side, until golden and crispy.
Cooking Time: 10-12 minutes
Mexican Rice Stuffed Tomatoes
A flavorful twist on traditional stuffed tomatoes, this recipe combines the freshness of tomatoes with the bold flavors of Mexico.
Ingredients:
– 4 large tomatoes
– 1 cup cooked Mexican rice (containing onions, garlic, and spices)
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together cooked rice, shredded cheese, and chopped cilantro.
4. Stuff each tomato with the rice mixture, dividing it evenly among the four tomatoes.
5. Drizzle the tops with olive oil and season with salt and pepper.
6. Place the stuffed tomatoes on a baking sheet and bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Leftover Rice Chilaquiles
Transforming leftover rice into a flavorful breakfast or brunch dish is easy with this recipe for Leftover Rice Chilaquiles. This Mexican-inspired twist on traditional chilaquiles uses cooked rice instead of tortilla chips, making it a great way to reduce food waste.
Ingredients:
– 2 cups leftover cooked rice
– 1/4 cup diced onion
– 1/4 cup diced bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or diced tomatoes for topping
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell pepper, and jalapeño; cook until tender.
3. Add the cooked rice to the skillet, stirring to combine with the vegetables.
4. Sprinkle cumin, salt, and pepper over the rice mixture; stir to combine.
5. Transfer the skillet to the oven and bake for 10-12 minutes or until the rice is lightly toasted.
Cooking Time: 10-12 minutes
Mexican Rice and Shrimp Stuffed Avocados
Elevate your snack game with this creamy, flavorful treat! This recipe combines the richness of avocado with the savory goodness of Mexican rice and succulent shrimp.
Ingredients:
– 4 ripe avocados
– 1 cup cooked Mexican rice (see note)
– 1/2 cup large shrimp, peeled and deveined
– 1 tablespoon olive oil
– 1 lime, juiced
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: chopped cilantro, diced tomatoes, or crumbled queso fresco for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the avocados in half and remove the pit.
3. In a bowl, mix cooked rice with olive oil, lime juice, garlic, salt, and pepper.
4. Add the shrimp to the rice mixture and stir until well combined.
5. Stuff each avocado half with the rice-shrimp mixture.
6. Place the stuffed avocados on a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes or until the filling is heated through.
8. Garnish with desired toppings, if using.
Cooking Time: 10-12 minutes
Mexican Rice Breakfast Hash
Mexican Rice Breakfast Hash: A flavorful twist on traditional breakfast hash, this recipe combines savory Mexican rice with crispy potatoes, scrambled eggs, and a sprinkle of cheese for a satisfying morning meal.
Ingredients:
– 1 cup cooked Mexican rice (homemade or store-bought)
– 2 large potatoes, peeled and diced
– 4 large eggs
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro, sour cream, or salsa for added flavor
Instructions:
1. Heat the olive oil in a large non-stick skillet over medium-high heat.
2. Add the diced potatoes and cook until golden brown, about 5-7 minutes.
3. Push the potatoes aside, and add the scrambled eggs to the empty area of the pan. Cook until the eggs are set, breaking them up into small curds as they cook.
4. Mix the cooked eggs with the potatoes.
5. Add the cooked Mexican rice to the skillet, stirring to combine with the potato and egg mixture.
6. Sprinkle the shredded cheese over the top and stir until melted.
7. Cook for an additional 1-2 minutes, or until the cheese is fully melted.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking time: Approximately 15-20 minutes.
Summary
Get creative with your leftover Mexican rice and transform it into 18 delicious recipes. From classic dishes like Mexican Rice Stuffed Peppers and Leftover Rice Casserole to innovative creations such as Cheesy Mexican Rice Bake and Mexican Rice Frittata, these mouth-watering meals are sure to please even the pickiest eaters. Whether you’re in the mood for a hearty casserole, a flavorful soup, or a satisfying breakfast dish, this collection of recipes is perfect for anyone looking to make the most of their leftovers. Try them out and discover new ways to enjoy your favorite Mexican rice dishes!
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