Mexican Rice Roll-Up

Quick Information

1 hr 30 mins
Gluten Free



1 Tbsp. olive oil

1 onion, finely chopped

3 cloves garlic, minced

1½ cup Lundberg Family Farms® Brown Long Grain Rice

1 (14.5oz) can tomatoes with jalapeños, undrained

2 (15 oz) cans pinto beans, drained

2 (7 oz) cans chopped green chilies, undrained

2½ cups water

⅛-¼ tsp. dried red pepper flakes (optional)

2 cups shredded Monterey Jack or Pepper Jack cheese, divided


Preheat oven to 350°F. Butter a 9 X 13-inch baking dish.  

Heat olive oil in a large skillet over medium heat and add onions and garlic; cook for 4-5 minutes until onions are translucent. Transfer into a large bowl. Stir in Lundberg Long Grain Brown Rice, tomatoes, beans, and green chilies. Heat water to boiling and stir into rice/bean mixture; pour into baking dish. Stir in one cup grated cheese. Cover with aluminum foil. Bake for 65-70 minutes or until rice is tender. (If rice is tender but excess water remains, remove foil and cook 5 more minutes.) Just before serving sprinkle with reserved grated cheese. Return to oven until cheese is melted. 

Serve with warm tortillas, sour cream, sliced green onions, cilantro, and salsa.

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 230

Calories from Fat 70

Total Fat 8g

Saturated Fat 8g

Trans Fat 0g

Cholesterol 15mg

Sodium 530mg

Total Carbohydrates 32g

Fiber 6g

Sugar 3g

Protein 10g