Description
Cheesy Baked Burrito Rice is a comforting and flavorful one-dish meal that combines tender white rice, spicy ground chorizo, pinto beans, and a blend of savory seasonings. Topped with melted cheddar and creamy queso, then garnished with fresh tomatoes and cilantro, this easy-to-make casserole brings the taste of Mexican-inspired burritos into a hearty baked rice dish. Perfect for family dinners or casual gatherings, it’s served with warm flour tortillas, sour cream, and hot sauce for added zest.
Ingredients
Scale
Rice and Beans
- 2 cups uncooked white rice
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 cups low-sodium beef or vegetable broth
- 1 cup store-bought or homemade red salsa, plus more for serving
- 1 (1-ounce) packet taco seasoning
- 3/4 teaspoon kosher salt, divided
Meat and Aromatics
- 1 pound ground fresh chorizo
- 1/2 white onion, finely chopped
- 4 garlic cloves, finely chopped
Cheese and Garnishes
- 1 cup shredded cheddar cheese
- 1 cup store-bought or homemade queso dip
- 1 tablespoon finely chopped fresh cilantro
- 1 Roma tomato, finely chopped
For Serving
- Sour cream
- Hot sauce
- Warm flour tortillas
Instructions
- Soak and Rinse Rice: In a medium bowl, soak the uncooked white rice in warm water for 10 minutes. Then, drain the rice in a fine-mesh sieve and rinse under running water until the water runs mostly clear to remove excess starch.
- Cook Chorizo: Preheat your oven to 375°F and place a rack in the center. In a large skillet over medium heat, cook the ground chorizo, stirring occasionally until it is no longer pink, about 7 minutes. Use a slotted spoon to transfer the chorizo to a 13″ x 9″ baking dish.
- Sauté Onion and Garlic: Using the same skillet, add the finely chopped onion and season with 1/2 teaspoon of kosher salt. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the chopped garlic and cook, stirring, until fragrant, about 1 more minute.
- Add Beans and Seasoning to Skillet: Stir in the drained pinto beans and season with the remaining 1/4 teaspoon of salt. Then, transfer the mixture to the baking dish with the chorizo using a slotted spoon. Add the soaked and rinsed rice, broth, red salsa, and taco seasoning to the baking dish and stir well to combine. Cover the baking dish tightly with foil.
- Bake the Burrito Rice: Place the baking dish in the oven and bake for 45 to 50 minutes, stirring halfway through, until the rice is tender and cooked through.
- Broil with Cheese: Turn the oven broiler on. Remove the foil from the baking dish and evenly sprinkle the shredded cheddar cheese and queso dip over the rice mixture. Broil for 2 to 3 minutes, watching closely, until the cheese is melted, bubbly, and browned.
- Garnish and Serve: Remove from the oven and top with finely chopped Roma tomato and fresh cilantro. Serve the cheesy baked burrito rice with sour cream, hot sauce, and warm flour tortillas on the side.
Notes
- Soaking and rinsing the rice helps to achieve fluffier, less sticky rice in the casserole.
- You can substitute ground beef or turkey for chorizo if preferred, but chorizo adds a distinctive spicy flavor.
- For a spicier dish, add extra hot sauce or fresh jalapeños to the bake.
- Use homemade salsa and queso for fresher flavor, or store-bought versions for convenience.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- For a gluten-free version, ensure your taco seasoning, broth, and tortillas are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/6 of recipe (~1.5 cups)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 55 mg
Keywords: baked rice casserole, cheesy burrito rice, chorizo rice bake, Mexican casserole, easy dinner, one-pot rice dish
