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Do-Ahead Mexican Rice

Do-Ahead Mexican Rice

I like to serve this dish with my Do-Ahead Cheese Enchiladas for an easy vegetarian dinner to serve for company. Delicious!

Serves 6.


  • 1 c converted rice (This is par-boiled rice.)
  • 1 Tbsp butter
  • 2 large fresh carrots, peeled, finely diced
  • 1 ear corn kernels, stripped from cob (or 1 c frozen or canned, drained corn)
  • 1-2 Anaheim chili peppers, roasted, cut in small strips
  • 2 Tbsp minced cilantro
  • 2 c vegetable broth
  • salt to taste


  1. Mix all in a 2 quart saucepan over medium heat. Bring to simmer.
  2. Reduce heat to low: cover tightly and simmer 20 minutes.
  3. Transfer to a 2-quart casserole dish and cool uncovered. Cover with foil.
  4. At this point, the dish may be refrigerated for up to 1-2 days.
  5. Before serving, bake covered at 350 degrees for 20-30 minutes, or until hot. Serve immediately.

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