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Chili rice bake served in a cream ceramic bowl with melted cheddar, beans, corn, herbs, and a gold fork.
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Chili Rice Bake

Chili Rice Bake is a cheesy, cozy dinner made with ground beef, kidney beans, black beans, corn, and smoky spices, with uncooked rice that bakes right in the dish. It’s topped with melted cheddar and comes out tender and saucy every time.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American, Mexican
Servings: 8
Calories: 640kcal
Author: Joanna Cismaru

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1½ cups long grain white rice uncooked
  • 15 ounces diced tomatoes 1 can
  • 15 ounces kidney beans 1 can, drained and rinsed
  • 15 ounces black beans 1 can, drained and rinsed
  • 1 cup corn kernels
  • 2½ cups beef broth low sodium
  • ½ cup salsa
  • 3 cups cheddar cheese shredded, divided
  • 2 green onions sliced
  • ¼ cup fresh cilantro chopped
US Customary - Metric

Instructions

  • Preheat your oven to 375°F (190°C) and grease a 9 by 13 inch baking dish.
  • Heat the 1 tablespoon olive oil in a large skillet over medium high heat. Add the 1 pound ground beef and cook, breaking it up, until browned. Add the diced onion and cook for 3 minutes, then stir in the 3 cloves minced garlic for 1 minute more.
    Two photos showing diced onion added to browned ground beef, followed by minced garlic, with a wooden spoon nearby.
  • Stir in the 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon salt, and ½ teaspoon black pepper, and cook for 1 minute, until fragrant.
    Two photos showing spices added to browned ground beef, then stirred together with a wooden spoon in a skillet.
  • In the greased baking dish, combine the beef mixture, 1½ cups uncooked rice, the can of diced tomatoes, kidney beans, black beans, 1 cup corn, 2½ cups beef broth, and ½ cup salsa. Stir until evenly mixed.
    Two photos showing beef, rice, beans, corn, tomatoes, and salsa arranged in a baking dish, then mixed with broth.
  • Stir in 1 cup of the cheddar, then spread the mixture into an even layer and press down gently so the rice is submerged in the liquid. This is what lets it cook evenly.
    Two photos showing shredded cheddar added to the chili rice mixture, then stirred into the broth before baking.
  • Cover the dish tightly with aluminum foil, crimping it around the edges. A tight seal traps the steam that cooks the rice, and a loose cover is the main reason these bakes come out crunchy. Bake for 35 minutes.
    Baked chili rice mixture with ground beef, kidney beans, black beans, corn, tomatoes, and broth in a white dish.
  • Remove the foil and give everything a gentle stir, checking that the rice is tender. Scatter the remaining 2 cups cheddar over the top and return to the oven uncovered for 8 to 10 minutes, until the cheese is melted and bubbly.
    Two photos showing chili rice bake topped with shredded cheddar, then baked until the cheese is melted and golden.
  • Let the bake rest for 5 minutes, then top with the sliced green onions and ¼ cup cilantro before serving.

Notes

  1. Seal the foil tight. Crimp it around every edge. Trapped steam cooks the rice, and a loose cover means crunchy rice.
  2. Press the rice under the liquid. Rice sitting on top won’t cook through.
  3. Use long grain white rice. Brown rice needs more liquid and time, and instant rice turns mushy.
  4. Don’t drain the tomatoes. Their juice counts toward the liquid that cooks the rice.
  5. Shred your own cheddar. It melts smoother than pre shredded cheese.
  6. Let it rest. 5 minutes gives the sauce time to thicken.
  7. Storage. Airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water.

Nutrition

Serving: 1serving | Calories: 640kcal | Carbohydrates: 62g | Protein: 34g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 844mg | Potassium: 1007mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1065IU | Vitamin C: 8mg | Calcium: 384mg | Iron: 5mg
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