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baked cheesy spanish rice in a small oval casserole dish
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4.16 from 20 votes

Cheesy Spanish Rice

Loaded with flavor, this hearty baked rice dish is enough to be a meal on its own, or it makes a stellar side dish.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Casseroles, Side Dish
Cuisine: American, European
Keyword: casserole, cheese, rice, rice dish, spanish rice
Servings: 6 servings
Calories: 414kcal


  • 1 1/2 cups rice
  • 1 28 ounce canned tomatoes drained, and liquid reserved
  • 1 cup onion diced
  • 5 slices bacon chopped
  • 2 cloves garlic minced
  • 1 cup green bell pepper diced
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cheddar cheese shredded


  • Drain the tomatoes keeping separate the chunks and the juice. Add enough water to the canned tomato liquid to measure 2.5 cups. Set aside.
  • In a large skillet, fry the bacon until partially cooked, about 4 minutes. Add the diced onion and garlic. Cook until the onion is soft, about 5 minutes.
  • Add the rice, drained tomatoes, and 2.5 cups of reserved liquid to the skillet. Add the diced green peppers and salt. Mix well and bring to a boil.
  • Once boiled, remove from the heat and carefully transfer the mixture to an oven-safe casserole dish. Cover with foil and bake in a pre-heated 350-F oven for 20 minutes.
  • After 20 minutes, remove the casserole dish and stir. Top with cheese and put back in the oven, uncovered, for another 5-10 minutes or until the rice is soft and the cheese is bubbly.
  • Serve and enjoy!


Serving: 1cup | Calories: 414kcal | Carbohydrates: 42g | Protein: 16g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 747mg | Potassium: 214mg | Fiber: 2g | Sugar: 2g | Vitamin A: 478IU | Vitamin C: 22mg | Calcium: 297mg | Iron: 1mg