Mexican Rice Casserole


When a casserole is both healthy and delicious, that’s a win win in my book! This comes together in a snap, and can be prepped ahead of time and then thrown in the oven during the week!


Mexican Rice Casserole

  • 1 lb lean ground turkey
  • 1 sweet yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 2 jalapenos, seeded and diced (optional! Leave out if you’re not a spicy food fan
  • 2 cups brown rice, cooked
  • 1 8oz can organic tomato sauce, no salt added
  • 1/2 Tablespoon hot sauce
  • 1 teaspoon each:
    • Garlic powder
    • Chili powder
    • Cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup shredded cheese, divided
  • cilantro
  1. Brown ground turkey for about 3 minutes, crumbling as it cooks.
  2. Stir in onion and peppers, continue to cook until turkey is no longer pink.
  3. Stir in 1/4 cup cheese, tomato sauce, hot sauce, seasonings, and rice. Stir until well combined.
  4. Pour mixture into greased 3 qt. casserole dish. Top with remaining 1/4 cup cheese and fresh cilantro.
  5. Bake casserole, covered, at 400 for 30 minutes. Remove cover and bake for an additional 10 minutes.
  6. Serve with sour cream or Greek yogurt and tortilla chips.

21 day fix approved!!
1 serving = 1/6 of casserole
1 red
1 yellow
1 green1/2 blue

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