Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 

Mexican Rice Casserole

Mexican Rice Casserole


  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 can shoe peg corn kernels, drained
  • 1 large can crushed tomatoes
  • 1 cup white rice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 cup water
  • 1 tablespoon chicken base
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh cilantro leaves


  1. Heat oil in a Dutch Oven over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes.
  2. Stir in crushed tomatoes, rice, chili powder, cumin, 1 cup water and chicken base; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes.
  3. Serve immediately, garnished with shredded cheese and cilantro, if desired.