18 Delicious Leftover Mexican Rice Creative Recipes

Ever stared at a container of leftover Mexican rice and wondered, ‘What now?’ You’re not alone! Transform those leftovers into mouthwatering meals with our roundup of 18 Delicious Leftover Mexican Rice Creative Recipes. From quick weeknight dinners to cozy comfort food, these ideas will turn your fridge finds into family favorites. Ready to give your leftovers a delicious makeover? Let’s dive in!

Mexican Rice Stuffed Peppers

These Mexican Rice Stuffed Peppers are a vibrant, flavorful twist on a classic, packing all the zest of your favorite burrito into a wholesome, oven-baked dish.

Ingredients

• 4 large bell peppers, any color
• 1 cup uncooked long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped, for garnish

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer for 18 minutes, or until the water is absorbed.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
4. Stir in the cooked rice, black beans, corn, cumin, chili powder, and salt. Cook for another 5 minutes, until everything is well combined and heated through.
5. Spoon the rice mixture into the bell peppers, packing it down lightly. Top each pepper with shredded cheese.
6. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.
7. Garnish with fresh cilantro before serving.

The magic of these stuffed peppers lies in the smoky cumin and chili powder melding with the sweet corn and creamy beans, all hugged by melted cheese.

Tip: For an extra kick, mix a diced jalapeño into the rice filling or serve with a side of salsa.

Leftover Mexican Rice Casserole

Transform your leftover Mexican rice into a comforting casserole that’s bursting with flavor and perfect for a weeknight dinner.

Ingredients

• 2 cups leftover Mexican rice
• 1 cup cooked black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced red bell pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/2 cup salsa

Instructions

1. Preheat your oven to 375°F and lightly grease a medium baking dish with olive oil.
2. In a large bowl, mix the leftover Mexican rice, black beans, corn, red bell pepper, 1/4 cup of cheddar cheese, cilantro, cumin, chili powder, and salt until well combined.
3. Spread the mixture evenly into the prepared baking dish. Drizzle the salsa over the top and sprinkle with the remaining 1/4 cup of cheddar cheese.
4. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly crispy.

This casserole shines with its perfect balance of textures—creamy beans, crunchy bell peppers, and a crispy cheese topping—making it a hit for any meal.

Tip: For an extra kick, top with sliced jalapeños before baking.

Mexican Rice and Bean Burritos

Whip up these hearty Mexican Rice and Bean Burritos for a filling meal that’s bursting with flavor and perfect for any night of the week.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 1/4 cup chopped fresh cilantro

Instructions

1. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until the rice is tender and water is absorbed.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened.
3. Stir in the black beans, corn, cumin, chili powder, and salt. Cook for 5 minutes, stirring occasionally, until everything is heated through.
4. Warm the tortillas according to package instructions. Divide the rice and bean mixture evenly among the tortillas. Top each with shredded cheddar cheese, salsa, and cilantro.
5. Fold the sides of the tortillas over the filling, then roll up tightly from the bottom to enclose the filling completely.

The combination of fluffy rice, hearty beans, and melted cheese wrapped in a warm tortilla makes these burritos irresistibly satisfying. The fresh cilantro adds a bright finish that elevates the whole dish.

Tip: For an extra kick, add a diced jalapeño to the bean mixture or serve with hot sauce on the side.

Cheesy Mexican Rice Bake

This Cheesy Mexican Rice Bake is the ultimate comfort food, blending spicy, cheesy, and hearty flavors in one dish that’s sure to become a weeknight favorite.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 2 cups shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in the rice, chicken broth, black beans, diced tomatoes with green chilies, cumin, chili powder, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender.
4. Transfer the rice mixture to the prepared baking dish. Sprinkle the shredded cheese evenly over the top.
5. Bake for 15 minutes, or until the cheese is bubbly and lightly golden.
6. Garnish with chopped cilantro before serving.

The magic of this dish lies in the perfect melding of spices and cheese, creating a gooey, flavorful bake that’s irresistibly comforting.

Tip: For an extra kick, top with sliced jalapeños before baking.

Mexican Rice Stuffed Tomatoes

Transform ripe tomatoes into a vibrant, edible bowl filled with savory Mexican rice for a dish that’s as colorful as it is flavorful.

Ingredients

• 4 large tomatoes
• 1 cup cooked Mexican rice
• 1/2 cup black beans, rinsed and drained
• 1/4 cup corn kernels
• 1/4 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 375°F. Cut the tops off the tomatoes and scoop out the pulp, leaving a 1/2-inch shell. Reserve the pulp for another use.
2. In a bowl, mix the cooked Mexican rice, black beans, corn, 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, and 1/2 tsp salt until well combined.
3. Stuff each tomato shell with the rice mixture, pressing down gently to fill completely. Top with shredded cheddar cheese.
4. Place the stuffed tomatoes in a baking dish and bake for 20 minutes, or until the cheese is bubbly and the tomatoes are tender.
5. Garnish with fresh cilantro before serving.

The contrast between the juicy tomato shell and the spiced, cheesy rice filling creates a delightful play of textures and flavors that’s sure to impress.

Tip: For an extra kick, add a diced jalapeño to the rice mixture before stuffing the tomatoes.

Leftover Mexican Rice Soup

Transform your leftover Mexican rice into a comforting soup that’s bursting with flavor and ready in no time.

Ingredients

• 2 cups leftover Mexican rice
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 4 cups chicken or vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste
• 1 avocado, diced (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 tsp ground cumin, and 1/2 tsp chili powder; cook for 1 minute until fragrant.
3. Pour in 4 cups chicken or vegetable broth and add the leftover Mexican rice, can of diced tomatoes, and corn kernels. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Remove from heat and stir in 1/2 cup chopped fresh cilantro. Season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with diced avocado and lime wedges on the side.

The magic of this soup lies in how the rice thickens the broth slightly, creating a hearty texture that’s both satisfying and light.

Tip: For an extra kick, add a diced jalapeño with the onions or top with a dollop of sour cream.

Mexican Rice and Chicken Quesadillas

These Mexican Rice and Chicken Quesadillas are a hearty, flavor-packed meal that’s perfect for a quick dinner or a fun weekend lunch. They’re loaded with tender chicken, vibrant rice, and melted cheese, all crisped up in a golden tortilla.

Ingredients

• 2 cups cooked Mexican rice
• 1 cup shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 4 large flour tortillas
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt

Instructions

1. In a bowl, mix the cooked Mexican rice, shredded chicken, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon salt until well combined.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Place one tortilla in the skillet, sprinkle half with 1/2 cup Monterey Jack cheese, then top with half of the rice and chicken mixture. Fold the tortilla over and press gently.
3. Cook for 3-4 minutes on each side until golden and crispy, and the cheese is melted. Repeat with the remaining tortilla, cheese, and filling, using the remaining 1 tablespoon vegetable oil.
4. Cut each quesadilla into wedges and serve hot. The contrast between the crispy tortilla and the soft, flavorful filling makes every bite irresistible.

Tip: For an extra kick, serve with a side of salsa or a dollop of sour cream.

Mexican Rice Pancakes

Transform your leftover Mexican rice into something extraordinary with these crispy, flavorful pancakes that are perfect for breakfast or a snack.

Ingredients

• 2 cups cooked Mexican rice
• 1/2 cup all-purpose flour
• 1/4 cup finely chopped onion
• 1/4 cup chopped cilantro
• 1 large egg, beaten
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cooked Mexican rice, all-purpose flour, chopped onion, chopped cilantro, beaten egg, salt, ground cumin, and black pepper. Mix until well combined.
2. Heat the vegetable oil in a large skillet over medium heat.
3. Form the rice mixture into small patties, about 1/4 cup each, and flatten slightly.
4. Cook the patties in the skillet for 3-4 minutes on each side, or until golden brown and crispy.
5. Transfer to a paper towel-lined plate to drain any excess oil.

These Mexican Rice Pancakes are a brilliant way to repurpose leftovers, offering a delightful crunch outside with a soft, savory center.

Tip: Serve with a dollop of sour cream or a side of salsa for an extra kick of flavor.

Spicy Mexican Rice Omelette

Wake up your morning with this Spicy Mexican Rice Omelette, a vibrant twist on the classic that’s packed with flavor and just the right amount of heat.

Ingredients

• 1 cup cooked white rice
• 4 large eggs
• 1/4 cup diced red bell pepper
• 1/4 cup diced onion
• 1 jalapeño, seeded and finely diced
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions

1. In a medium bowl, whisk together the eggs, salt, cumin, chili powder, and black pepper until well combined.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the red bell pepper, onion, and jalapeño, sautéing for about 3 minutes until softened.
3. Add the cooked white rice to the skillet, stirring to combine with the vegetables. Cook for another 2 minutes until the rice is heated through.
4. Pour the egg mixture over the rice and vegetables in the skillet. Cook without stirring for 3 minutes, or until the edges start to set.
5. Sprinkle the shredded cheddar cheese and half of the chopped cilantro over the eggs. Carefully fold the omelette in half and cook for another 2 minutes until the cheese is melted and the eggs are fully set.
6. Transfer the omelette to a plate and garnish with the remaining cilantro. Serve immediately.

The Spicy Mexican Rice Omelette stands out with its perfect balance of fluffy eggs, spicy jalapeño, and hearty rice, making it a satisfying meal any time of day.

Tip: For an extra kick, serve with a dollop of sour cream or your favorite hot sauce on the side.

Mexican Rice Stuffed Zucchini Boats

These Mexican Rice Stuffed Zucchini Boats are a delightful twist on taco night, combining the freshness of zucchini with the hearty flavors of Mexican rice for a meal that’s both satisfying and light.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 tbsp olive oil
• 1 cup cooked Mexican rice
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels
• 1/4 cup diced red bell pepper
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 400°F. Scoop out the centers of the zucchini halves to create boats, leaving a 1/4-inch border. Brush the zucchini with olive oil and place on a baking sheet.
2. In a bowl, mix the Mexican rice, black beans, corn, red bell pepper, chili powder, cumin, salt, and black pepper. Spoon the mixture into the zucchini boats.
3. Bake for 20 minutes, then sprinkle with cheddar cheese and bake for another 5 minutes until the cheese is melted and bubbly.
4. Garnish with chopped cilantro before serving.

The contrast between the tender zucchini and the spicy, cheesy rice filling makes these boats a standout dish that’s as fun to eat as it is to make.

Tip: For an extra kick, add a diced jalapeño to the rice mixture before stuffing the zucchini.

Leftover Mexican Rice Salad

Transform your leftover Mexican rice into a vibrant, refreshing salad that’s perfect for a quick lunch or a side dish at your next barbecue.

Ingredients

• 2 cups leftover Mexican rice, cooled
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the leftover Mexican rice, black beans, corn, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper.
3. Pour the dressing over the rice mixture and toss gently until everything is evenly coated.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The crunch of fresh vegetables paired with the zesty lime dressing brings new life to your leftover rice, creating a dish that’s as colorful as it is flavorful.

Tip: For an extra kick, add a diced jalapeño or a dash of hot sauce to the dressing.

Mexican Rice and Beef Enchiladas

Get ready to spice up your dinner routine with these hearty Mexican Rice and Beef Enchiladas, packed with flavor and sure to satisfy any craving.

Ingredients

• 1 lb ground beef
• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) tomato sauce
• 8 flour tortillas (8-inch)
• 2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F. In a large skillet over medium heat, cook the ground beef until browned, about 5 minutes. Drain excess fat.
2. Add 1 tbsp olive oil, diced onion, and minced garlic to the skillet. Cook until onion is soft, about 3 minutes.
3. Stir in 1 cup rice, 2 cups water, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
4. Remove from heat and stir in the can of tomato sauce. Let cool slightly.
5. Spoon the beef and rice mixture onto each tortilla, sprinkle with shredded cheddar cheese, and roll up. Place seam-side down in a greased baking dish.
6. Top enchiladas with remaining cheese and bake at 375°F for 15 minutes until cheese is bubbly.
7. Garnish with chopped fresh cilantro before serving.

The secret to these enchiladas’ irresistible appeal lies in the perfectly spiced rice and beef mixture, which soaks up the tomato sauce for a moist, flavorful filling.

Tip: For an extra kick, add a diced jalapeño to the skillet with the onion and garlic.

Mexican Rice Stuffed Bell Peppers

These Mexican Rice Stuffed Bell Peppers are a vibrant, flavorful twist on a classic, packed with spices and topped with melty cheese for the ultimate comfort food experience.

Ingredients

• 4 large bell peppers, any color
• 1 cup uncooked long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• Fresh cilantro, for garnish

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
2. In a medium saucepan, combine rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until rice is tender.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3 minutes until softened.
4. Stir in black beans, diced tomatoes with green chilies, cumin, chili powder, and salt. Cook for 5 minutes, then mix in the cooked rice.
5. Spoon the rice mixture into the bell peppers, top with cheddar cheese, and bake for 25 minutes until peppers are tender and cheese is bubbly.
6. Garnish with fresh cilantro before serving. The smoky cumin and spicy chilies create a depth of flavor that’s perfectly balanced by the sweet bell peppers.

Tip: For an extra kick, add a diced jalapeño to the rice mixture before stuffing the peppers.

Leftover Mexican Rice Frittata

Transform your leftover Mexican rice into a hearty and flavorful frittata that’s perfect for breakfast or brunch. This dish is a clever way to give new life to last night’s dinner!

Ingredients

• 2 cups leftover Mexican rice
• 6 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red bell pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the red bell pepper and cook for 2 minutes until slightly softened.
3. Stir in the leftover Mexican rice and spread it evenly across the skillet. Pour the egg mixture over the rice, ensuring it’s evenly distributed.
4. Sprinkle the shredded cheddar cheese and chopped cilantro on top. Cook on the stove for 3 minutes without stirring.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
6. Let the frittata cool for 5 minutes before slicing. The melding of spicy rice with creamy eggs creates a comforting dish that’s both satisfying and easy to make.

Tip: For an extra kick, top your frittata with a dollop of sour cream or a sprinkle of hot sauce before serving.

Mexican Rice and Shrimp Tacos

These Mexican Rice and Shrimp Tacos are a vibrant, flavor-packed meal that’s perfect for spicing up your weeknight dinner routine.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 lb medium shrimp, peeled and deveined
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced tomatoes
• 1/2 cup chopped cilantro
• 8 small corn tortillas
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. In a medium saucepan, heat the olive oil over medium heat. Add the rice and toast for 2 minutes, stirring constantly, until lightly golden.
2. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. While the rice cooks, toss the shrimp with taco seasoning, salt, and black pepper. Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque.
4. Fluff the rice with a fork and stir in the diced tomatoes and chopped cilantro.
5. Warm the tortillas according to package instructions. Fill each tortilla with rice, shrimp, and avocado slices. Serve with lime wedges on the side.

The combination of fluffy, tomato-infused rice with spicy shrimp and creamy avocado creates a taco that’s bursting with textures and flavors.

Tip: For an extra kick, drizzle with hot sauce or sprinkle with crumbled queso fresco before serving.

Mexican Rice Croquettes

These Mexican Rice Croquettes are a crispy, flavorful twist on traditional rice dishes, perfect for spicing up your weeknight dinner routine.

Ingredients

• 2 cups cooked white rice, cooled
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 2 tbsp vegetable oil for frying

Instructions

1. In a large bowl, combine the cooled white rice, shredded cheddar cheese, chopped onion, chopped bell pepper, 1 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt. Mix well.
2. Shape the mixture into small patties or balls, about 2 inches in diameter.
3. Dip each croquette into the beaten egg, then coat evenly with breadcrumbs.
4. Heat 2 tbsp vegetable oil in a skillet over medium heat. Fry the croquettes in batches for 3-4 minutes on each side, until golden brown and crispy.
5. Remove from the skillet and drain on paper towels before serving.

The magic of these croquettes lies in their crispy exterior giving way to a soft, cheesy center, with just the right amount of spice to keep things interesting.

Tip: For an extra kick, serve with a side of salsa or sour cream for dipping.

Leftover Mexican Rice Pizza

Transform your leftover Mexican rice into a crispy, cheesy pizza that’s a fun twist on taco night!

Ingredients

• 2 cups leftover Mexican rice
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup diced red bell pepper
• 1/4 cup sliced black olives
• 1/4 cup chopped green onions
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet with olive oil.
2. Spread the leftover Mexican rice evenly on the baking sheet, pressing down to form a thin, even layer.
3. Sprinkle the garlic powder, chili powder, and salt evenly over the rice.
4. Layer the cheddar and Monterey Jack cheeses on top, followed by the red bell pepper, black olives, and green onions.
5. Bake for 20 minutes, or until the cheese is bubbly and the edges of the rice are crispy.
6. Let cool for 5 minutes before slicing into wedges and serving.

The magic of this dish lies in the crispy rice crust that forms as it bakes, offering a delightful contrast to the gooey, melted cheese and fresh toppings.

Tip: For an extra crispy crust, broil the pizza for the last 2-3 minutes of baking.

Mexican Rice and Pork Tamales

These Mexican Rice and Pork Tamales are a cozy, flavorful twist on a classic, perfect for sharing with family or impressing at your next gathering.

Ingredients

• 2 cups masa harina
• 1 1/2 cups chicken broth
• 1 tsp salt
• 1 tsp baking powder
• 1/2 cup lard
• 1 lb pork shoulder, cooked and shredded
• 1 cup cooked Mexican rice
• 1/2 cup red salsa
• 1 tsp ground cumin
• 1 tsp chili powder
• 20 dried corn husks, soaked in warm water

Instructions

1. In a large bowl, mix masa harina, chicken broth, 1 tsp salt, and 1 tsp baking powder until a dough forms. Beat in lard until the dough is fluffy.
2. In another bowl, combine shredded pork, Mexican rice, red salsa, 1 tsp ground cumin, and 1 tsp chili powder.
3. Spread a thin layer of masa dough on a soaked corn husk, leaving space at the edges. Spoon pork and rice mixture down the center.
4. Fold the husk around the filling, then fold the bottom up. Tie with a strip of husk if needed.
5. Steam tamales in a steamer basket over boiling water for 1 hour, until the masa pulls away from the husk easily.

The combination of fluffy masa and spicy, savory filling makes these tamales irresistibly tender and packed with flavor.

Tip: For an extra touch, serve with a drizzle of crema and a sprinkle of cotija cheese.

Conclusion

We hope these 18 creative recipes inspire you to transform your leftover Mexican rice into something extraordinary! Each dish offers a delicious way to enjoy every last bite. Don’t forget to try your favorites, share your experiences in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!

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