Cheesy Spanish Rice Casserole with Jalapeño Cornbread Crust
Experience a delightful twist on a classic dish with this Cheesy Spanish Rice Casserole topped with a zesty jalapeño cornbread crust! Perfect for busy weeknights, this one-dish meal combines the bold flavors of Zatarain's Spanish Rice, savory diced tomatoes, sweet corn, and piquant green chilies. All of these ingredients blend harmoniously in a large skillet, making it a breeze to prepare. The crowning glory is the golden, fluffy cornbread batter, enhanced with chopped jalapeños for an extra kick. Once baked, it’s finished off with a sprinkle of melted cheddar cheese and fresh green onions for a pop of color and flavor. This dish is not only delicious but also satisfying, making it the perfect comfort food for family dinners or gatherings. It serves 8, so there's plenty to share—or to enjoy as leftovers!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
ZATARAIN'S® Spanish Rice
1 (7 ounce) package (dry packaged rice mix)
water
1 1/2 cups (measured)
diced tomatoes
1 (14 1/2 ounce) can (undrained)
whole kernel corn
1 (8 3/4 ounce) can (undrained)
chopped green chilies
1 (4 1/2 ounce) can (undrained)
corn muffin mix
1 (8 ounce) package (dry mix)
finely chopped jalapeno pepper
1-2 tablespoons (fresh, finely chopped)
shredded cheddar cheese
1 cup (shredded)
green onion
1/4 cup (thinly sliced)
Instructions
1
In a large nonstick skillet, combine the Zatarain's Spanish Rice, water, undrained diced tomatoes, undrained whole kernel corn, and undrained chopped green chilies. Stir well.
2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the skillet and let it simmer for 15 minutes, allowing flavors to meld and the rice to absorb moisture.
3
While the rice is cooking, prepare the corn muffin mix according to the package instructions. Fold in the finely chopped jalapeño peppers to give the cornbread a spicy kick.
4
After the rice has simmered, carefully spread the jalapeño cornbread batter evenly over the top of the rice mixture in the skillet. Cover the skillet again and cook for an additional 15 minutes over low heat, or until the cornbread is cooked through and the rice is tender.
5
Once done, remove the skillet from the heat and sprinkle the shredded cheddar cheese and sliced green onions over the top. Cover the skillet for about 5 minutes, allowing the cheese to melt beautifully.
6
Serve warm and enjoy your hearty, flavorful meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is a Cheesy Spanish Rice Casserole featuring a Jalapeño Cornbread Crust.
How many people does this casserole serve?
This recipe serves 8 people.
What brand of Spanish rice is recommended?
The recipe specifically calls for one 7-ounce package of ZATARAIN'S Spanish Rice.
Is this recipe considered vegetarian?
Yes, based on the ingredient list and the vegetarian tag provided.
Do I need to drain the canned diced tomatoes?
No, you should use the diced tomatoes undrained.
Should the canned whole kernel corn be drained?
No, the recipe requires the whole kernel corn to be undrained.
What about the chopped green chilies; should they be drained?
No, the chopped green chilies should be used undrained.
How much water is needed for the rice mixture?
You will need 1.5 cups of measured water.
What size package of corn muffin mix is required?
You need one 8-ounce package of dry corn muffin mix.
How do I add a spicy kick to the cornbread?
Fold 1 to 2 tablespoons of finely chopped fresh jalapeño peppers into the prepared batter.
How much cheese is used in the topping?
The recipe calls for 1 cup of shredded cheddar cheese.
What is the garnish for this dish?
The dish is garnished with 1/4 cup of thinly sliced green onions.
How long does the rice simmer before adding the cornbread?
The rice mixture should simmer for 15 minutes.
What type of skillet is best for this recipe?
A large nonstick skillet is recommended.
How long does the cornbread take to cook on the stovetop?
The cornbread takes approximately 15 minutes to cook over low heat while covered.
At what heat should I bring the rice to a boil?
Bring the mixture to a boil over medium-high heat.
When do I add the cheese and green onions?
Add them over the top once the cornbread is cooked through and the skillet is removed from heat.
How do I ensure the cheese melts properly?
Cover the skillet for about 5 minutes after sprinkling the cheese to allow it to melt.
Is the corn muffin mix added dry to the skillet?
No, the corn muffin mix must be prepared according to the package instructions before being spread over the rice.
What is the texture of the cornbread crust?
The crust is described as golden and fluffy.
Can this be considered a one-dish meal?
Yes, it is specifically tagged and described as a one-dish meal.
What flavor profiles can I expect from this dish?
It combines bold Spanish rice flavors with savory tomatoes, sweet corn, and piquant green chilies.
Is this recipe suitable for a busy weeknight?
Yes, it is described as perfect for busy weeknights due to its simple preparation.
How much jalapeño should I use for the cornbread?
The recipe suggests 1 to 2 tablespoons depending on your preference for spice.
Do I need to stir the cornbread into the rice?
No, you should carefully spread the batter evenly over the top of the rice mixture.
What should the heat be set to while the cornbread is cooking?
Set the heat to low to ensure the cornbread and rice cook through without burning.
What is the total number of ingredients used?
There are 9 ingredients in this recipe.
Is the jalapeño pepper used fresh or canned?
The recipe specifies using fresh, finely chopped jalapeño peppers.
How should I serve the casserole?
It should be served warm for the best flavor and texture.
What provides the 'zesty' flavor mentioned in the description?
The combination of Spanish rice, green chilies, and jalapeños provides the zesty kick.