20 Creative Leftover Mexican Rice Recipes Delicious

Got a container of leftover Mexican rice staring at you from the fridge? Don’t let it go to waste—transform it into something amazing! Whether you’re craving quick weeknight dinners, hearty comfort food, or even a fun twist on breakfast, these 20 creative recipes will turn your extra rice into mouthwatering meals. Get ready to fall in love with your leftovers all over again—let’s dive in!

Mexican Rice Stuffed Bell Peppers

These vibrant bell peppers are packed with zesty Mexican rice, melty cheese, and just the right amount of spice—a crowd-pleasing dinner that’s as fun to make as it is to eat!

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked long-grain white rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red onion
• 1 jalapeño, seeded and minced (optional)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 1/2 cup salsa

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a bowl, mix the cooked rice, black beans, corn, red onion, jalapeño (if using), 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 cup salsa until combined.
3. Spoon the filling into the peppers, packing gently. Top each with 1/4 cup Monterey Jack cheese.
4. Bake for 25–30 minutes until the peppers are tender and the cheese is bubbly. Garnish with fresh cilantro before serving.

The smoky-spiced rice filling contrasts perfectly with the sweet, tender pepper—plus, the gooey cheese pull is downright irresistible!

Tip: For extra flavor, char the peppers directly over a gas flame for 1–2 minutes before stuffing.

Leftover Mexican Rice Casserole

Transform last night’s rice into a cheesy, flavorful bake that’s perfect for busy weeknights—this casserole is a fiesta in every bite!

Ingredients:

• 3 cups cooked Mexican rice (or plain rice seasoned with 1 tsp cumin, 1/2 tsp garlic powder)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup salsa (mild or medium)
• 1/4 cup chopped fresh cilantro
• 1 tsp chili powder
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with olive oil.
2. In a large bowl, mix the rice, black beans, corn, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack, salsa, cilantro, chili powder, and salt until combined.
3. Spread the mixture evenly into the baking dish. Top with remaining cheeses.
4. Bake for 20–25 minutes until bubbly and the cheese is golden at the edges.

The melty cheese crust and zesty salsa swirled through the rice make this dish irresistibly cozy—yet it’s light enough to pair with a crisp salad.

Tip: For extra crunch, sprinkle crushed tortilla chips on top before baking!

Mexican Rice and Black Bean Burritos

These hearty burritos pack bold flavors with smoky rice, creamy beans, and just the right kick of spice—perfect for a quick weeknight meal or meal prep.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 3/4 cups vegetable broth
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 4 large flour tortillas
• 1/2 cup shredded Monterey Jack cheese
• Salt to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic, cumin, smoked paprika, and chili powder; cook for 30 seconds until fragrant.
2. Add rice and toast for 1 minute. Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until liquid is absorbed.
3. Fluff rice with a fork, then gently fold in black beans, cilantro, lime juice, and salt to taste.
4. Warm tortillas in a dry skillet for 10 seconds per side. Divide rice mixture among tortillas, top with cheese, and roll tightly, tucking in the sides.
5. Optional: Grill seam-side down in a lightly oiled pan for 2–3 minutes until crisp.

The smoky rice and tangy lime-cream beans make these burritos crave-worthy, while the crispy grilled finish adds the perfect crunch.

Tip: For extra flavor, stir in a spoonful of chipotle in adobo with the spices!

Cheesy Mexican Rice Quesadillas

These quesadillas are a genius way to use up leftover rice, packed with melty cheese and smoky spices for a quick, satisfying meal.

Ingredients:

• 2 cups cooked white rice (day-old works best)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely diced red bell pepper
• 2 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 large flour tortillas (10-inch)
• 2 tbsp vegetable oil, divided

Instructions:

1. In a bowl, combine rice, Monterey Jack, cheddar, bell pepper, cilantro, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt. Mix until evenly distributed.
2. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Place one tortilla in the skillet and spread half the rice mixture evenly over one side. Fold the tortilla in half and press gently with a spatula.
3. Cook for 3-4 minutes per side until golden brown and crispy, flipping once. Repeat with remaining tortillas and filling, adding remaining 1 tbsp oil as needed.
4. Let quesadillas rest 1 minute before slicing into wedges.

The crispy tortilla gives way to a gooey, spiced rice filling that’s far more exciting than your average quesadilla. Tip: For extra crunch, sprinkle a little cheese directly into the skillet before adding the tortilla—it’ll create a lacy, golden crust.

Mexican Rice and Chicken Enchiladas

These Mexican Rice and Chicken Enchiladas are a comforting weeknight winner—packed with bold flavors and a cheesy, saucy finish that’ll have everyone reaching for seconds.

• 2 cups cooked shredded chicken
• 1 ½ cups cooked Mexican rice (or 1 cup uncooked rice, cooked per package instructions)
• 8 flour tortillas (8-inch)
• 2 cups shredded Monterey Jack cheese, divided
• 1 (10 oz) can red enchilada sauce
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ cup chopped fresh cilantro (optional, for garnish)

1. Preheat oven to 375°F. In a large bowl, mix shredded chicken, Mexican rice, 1 cup Monterey Jack cheese, 1 tsp cumin, 1 tsp chili powder, ½ tsp garlic powder, and ½ tsp salt.
2. Warm tortillas for 20 seconds in the microwave to make them pliable. Spoon ½ cup filling onto each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
3. Drizzle enchilada sauce evenly over the top and sprinkle with remaining 1 cup cheese. Bake for 20 minutes until bubbly and golden.
4. Garnish with cilantro (if using) and serve hot.

The secret here? Using pre-cooked Mexican rice adds a savory depth that pairs perfectly with the tangy enchilada sauce—no bland bites!

Tip: For extra smokiness, swap half the Monterey Jack for pepper jack cheese.

Mexican Rice Stuffed Zucchini Boats

These zucchini boats are packed with bold Mexican flavors and make a satisfying vegetarian meal or side dish—perfect for using up summer squash!

Ingredients:

• 4 medium zucchinis (about 7 inches long)
• 1 tbsp olive oil
• 1/2 cup finely diced onion
• 2 cloves garlic, minced
• 1 cup cooked white rice
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F. Halve zucchinis lengthwise and scoop out flesh, leaving a 1/4-inch shell. Chop the scooped flesh and set aside.
2. Heat olive oil in a skillet over medium. Add onion and cook 3 minutes until soft. Stir in garlic, chopped zucchini flesh, cumin, chili powder, and salt; cook 2 minutes.
3. Remove skillet from heat. Fold in rice, black beans, corn, and half the cheese. Divide mixture among zucchini shells.
4. Arrange boats on a baking sheet. Sprinkle with remaining cheese. Bake 20 minutes until zucchini is tender and cheese is bubbly.
5. Garnish with cilantro and serve with lime wedges.

The crispy cheese topping contrasts beautifully with the tender zucchini and zesty rice filling—plus, the lime squeeze at the end brightens every bite!

Tip: For extra heat, add a diced jalapeño to the skillet with the onions.

Mexican Rice and Beef Tacos

These hearty tacos combine savory seasoned beef with fluffy Mexican rice—perfect for a weeknight dinner that feels like a fiesta!

Ingredients:

• 1 lb ground beef (80/20)
• 1 cup long-grain white rice, rinsed
• 1 ½ cups low-sodium chicken broth
• 1 (8 oz) can tomato sauce
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil, divided
• 1 tbsp taco seasoning
• 1 tsp ground cumin
• ½ tsp salt
• 8 small corn or flour tortillas, warmed
• Fresh cilantro, lime wedges, and diced avocado for serving

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Push beef to one side; add remaining 1 tbsp olive oil, onion, and garlic. Sauté for 2 minutes until softened. Stir in 1 tbsp taco seasoning, 1 tsp cumin, and ½ tsp salt.
3. Add rice, toasting for 1 minute. Pour in chicken broth and tomato sauce, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes (no peeking!).
4. Fluff rice with a fork, then assemble tacos with the beef-rice mixture in warmed tortillas. Top with cilantro, avocado, and a squeeze of lime.

The secret here? Cooking the rice with the beef infuses every grain with rich flavor—no bland sides!

Tip: For extra depth, char the tortillas lightly over a gas flame before filling.

Spicy Mexican Rice Soup

This hearty soup packs a punch with smoky chipotle, tender rice, and a rich tomato broth—perfect for warming up on a busy weeknight.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp chopped chipotle in adobo sauce
• 1 tsp kosher salt
• Juice of 1 lime
• Fresh cilantro, avocado slices, and sour cream for serving

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic, 1 tsp cumin, and 1 tsp smoked paprika; cook for 30 seconds until fragrant.
2. Pour in diced tomatoes (with juices) and 4 cups chicken broth. Bring to a boil, then add rice, black beans, 1 tbsp chipotle, and 1 tsp salt. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
3. Remove from heat and stir in lime juice. Ladle into bowls and top with cilantro, avocado, and sour cream.

The smoky chipotle and lime create a bold, tangy finish that makes this soup unforgettable. Leftovers taste even better the next day!

Tip: For extra heat, add a second tbsp of chipotle—or balance it with a drizzle of honey.

Mexican Rice and Corn Fritters

These crispy-on-the-outside, tender-on-the-inside fritters are packed with Mexican-inspired flavors—perfect for using up leftover rice or as a fun twist on taco night!

Ingredients:

• 1 cup cooked white rice (cooled)
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• 1/4 cup finely diced red bell pepper
• 2 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 large egg, lightly beaten
• 1/4 cup all-purpose flour
• 2 tbsp vegetable oil (for frying)
• Lime wedges and sour cream (for serving)

Instructions:

1. In a large bowl, combine the cooked white rice, corn kernels, red bell pepper, cilantro, cumin, chili powder, and salt. Stir in the beaten egg and flour until the mixture holds together when pressed.
2. Heat the vegetable oil in a large skillet over medium heat. Scoop 2-tbsp portions of the mixture into the pan, flattening slightly with a spatula. Cook for 3–4 minutes per side until golden brown and crisp.
3. Transfer to a paper towel-lined plate to drain. Serve warm with lime wedges and a dollop of sour cream.

The secret here? The rice gives these fritters a satisfying chew, while the corn adds pops of sweetness—a combo that’s downright addictive.

Tip: For extra heat, mix in a minced jalapeño or a dash of hot sauce with the other seasonings!

Mexican Rice Breakfast Hash

This hearty breakfast hash is packed with bold Mexican flavors and comes together in one skillet—perfect for lazy weekend mornings when you want something satisfying but fuss-free.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cups cooked white rice (day-old works best)
• 4 large eggs
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled queso fresco
• 1 avocado, sliced (for serving)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and bell pepper, sautéing for 5 minutes until softened.
2. Stir in the rice, breaking up any clumps. Sprinkle with 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 4–5 minutes, stirring occasionally, until the rice is lightly crispy.
3. Create 4 small wells in the rice mixture and crack an egg into each. Cover the skillet and cook for 5–7 minutes, or until the egg whites are set but yolks are still runny.
4. Remove from heat and top with 1/4 cup cilantro and 1/2 cup queso fresco. Serve with sliced avocado.

The crispy rice soaks up the runny egg yolks for the ultimate savory bite, while the queso fresco adds a creamy tang. Tip: For extra heat, stir in a diced jalapeño with the onions and peppers!

Mexican Rice and Shrimp Skillet

This one-pan wonder brings together smoky rice, plump shrimp, and vibrant spices for a weeknight meal that’s as colorful as it is satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup long-grain white rice, rinsed
• 1 ½ cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add shrimp and cook 2 minutes per side until pink. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp olive oil. Sauté onion and bell pepper for 3 minutes until softened. Stir in garlic, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp chili powder, ½ tsp salt, and ¼ tsp black pepper; cook 30 seconds until fragrant.
3. Add rice, tomato paste, and diced tomatoes (with juices), stirring to coat. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer 15 minutes until liquid is absorbed.
4. Nestle shrimp into the rice, cover, and cook 2 more minutes to warm through. Sprinkle with cilantro and serve with lime wedges.

The smoky paprika and juicy tomatoes create a depth of flavor that clings to every grain of rice, while the shrimp stay tender and sweet. Tip: For extra heat, stir in a minced jalapeño with the bell pepper.

Mexican Rice Stuffed Poblano Peppers

These smoky, cheesy stuffed poblanos are a fiesta in every bite—packed with spiced rice and melty cheese for a satisfying vegetarian meal.

Ingredients:

• 4 large poblano peppers
• 1 cup cooked long-grain white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup finely chopped cilantro
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/2 cup enchilada sauce (plus extra for drizzling)

Instructions:

1. Prep peppers: Preheat oven to 400°F. Cut poblanos in half lengthwise (keep stems intact), then remove seeds and ribs. Brush with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 10 minutes until slightly softened.
2. Make filling: In a bowl, mix cooked rice, black beans, corn, 1/2 cup Monterey Jack, cilantro, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 cup enchilada sauce.
3. Stuff & bake: Flip peppers cut-side up and divide filling among them. Top with remaining cheese, drizzle lightly with enchilada sauce, and bake for 15 minutes until cheese bubbles.

The charred poblano skins add a subtle smokiness that pairs perfectly with the zesty rice filling—no meat needed for a hearty dinner!

Tip: For extra heat, mix a diced jalapeño into the filling or swap Monterey Jack for pepper jack cheese.

Mexican Rice and Chorizo Empanadas

These Mexican Rice and Chorizo Empanadas are a crispy, savory handheld treat—packed with smoky chorizo, fluffy rice, and just the right kick of spice.

• 1 cup cooked Mexican rice (seasoned with tomato, onion, and garlic)
• 1/2 lb Mexican chorizo, casings removed
• 1/4 cup finely diced white onion
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

1. Cook the filling: In a skillet over medium heat, brown the chorizo, breaking it into crumbles, for 5 minutes. Add the onion and garlic; sauté until soft, 3 minutes. Stir in the cooked rice, cumin, smoked paprika, and salt. Cook for 2 more minutes, then let cool slightly.
2. Assemble: Lay empanada dough discs on a floured surface. Spoon 2 tbsp of filling onto one half of each disc. Fold dough over, seal edges with a fork, and brush with beaten egg.
3. Bake: Preheat oven to 375°F. Arrange empanadas on a parchment-lined baking sheet and bake for 20–25 minutes until golden and crisp.

The contrast of flaky crust and spiced, hearty filling makes these empanadas irresistible—perfect for game day or a fun weeknight twist!

Tip: For extra crunch, pan-fry empanadas in a bit of oil for 2–3 minutes per side before baking.

Mexican Rice and Avocado Salad

Mexican Rice and Avocado Salad

This vibrant salad combines fluffy rice, creamy avocado, and zesty lime for a fresh side dish that’s as colorful as it is flavorful. Perfect for taco night or meal prep lunches!

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 ¾ cups water
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp salt
• 1 large avocado, diced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice (about 1 lime)

Instructions:

1. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the rinsed rice and toast for 2 minutes, stirring often, until lightly fragrant.
2. Stir in 1 tsp cumin, 1 tsp chili powder, and ½ tsp salt. Pour in 1 ¾ cups water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the rice is tender and liquid is absorbed. Fluff with a fork and let cool slightly.
3. In a large bowl, gently toss the cooked rice with diced avocado, cherry tomatoes, red onion, and cilantro. Drizzle with 2 tbsp lime juice and toss again to combine.

The magic here? The warm rice soaks up the lime and spices, while the avocado adds a buttery contrast. Serve at room temperature for the best texture!

Tip: For extra crunch, sprinkle with toasted pepitas or crumbled queso fresco right before serving.

Mexican Rice and Egg Breakfast Burritos

These hearty burritos pack fluffy scrambled eggs, savory Mexican rice, and melty cheese into a warm tortilla—perfect for a grab-and-go breakfast that actually keeps you full.

Ingredients:

• 4 large eggs
• 1 cup cooked Mexican rice (or leftover rice seasoned with 1/2 tsp cumin, 1/4 tsp garlic powder)
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red bell pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas (burrito-size), warmed
• Hot sauce or salsa (optional, for serving)

Instructions:

1. In a bowl, whisk eggs with 1/4 tsp salt and 1/4 tsp black pepper until smooth.
2. Melt 1 tbsp butter in a nonstick skillet over medium heat. Add red bell pepper and cook for 2 minutes until slightly softened. Pour in eggs and scramble gently for 3–4 minutes until just set.
3. Stir in cooked Mexican rice and 1/4 tsp salt, heating for 1–2 minutes until warm. Remove from heat and fold in cilantro.
4. Divide the mixture among warmed tortillas, topping each with 2 tbsp cheese. Fold sides inward, then roll tightly into burritos.
5. Optional: Heat a dry skillet over medium and toast burritos seam-side down for 1–2 minutes per side to crisp.

The trick? Using seasoned rice adds depth to every bite, while the quick scramble keeps the eggs tender. Serve with hot sauce for a kick!

Tip: Wrap burritos in foil and freeze for up to a month—reheat in the oven at 350°F for 15 minutes.

Mexican Rice and Pulled Pork Nachos

These loaded nachos combine smoky pulled pork, fluffy Mexican rice, and all the fixings for a crowd-pleasing snack that’s perfect for game day or casual dinners.

Ingredients:

• 1 lb cooked pulled pork (shredded)
• 2 cups cooked Mexican rice
• 1 (13-oz) bag tortilla chips
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup black beans, rinsed and drained
• 1/4 cup pickled jalapeños
• 1/4 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1 tbsp taco seasoning
• 1 tbsp olive oil
• 1 lime, cut into wedges

Instructions:

1. Preheat oven to 375°F. Toss the pulled pork with 1 tbsp taco seasoning and 1 tbsp olive oil in a bowl.
2. Spread tortilla chips on a large baking sheet. Layer evenly with Mexican rice, seasoned pulled pork, black beans, Monterey Jack, and cheddar cheese.
3. Bake for 12–15 minutes until the cheese is bubbly and edges of chips are golden.
4. Top with pickled jalapeños, dollops of sour cream, and fresh cilantro. Serve with lime wedges for squeezing.

The contrast of tender pork, cheesy rice, and crunchy chips makes every bite irresistible—plus, it’s a one-pan wonder for easy cleanup!

Tip: For extra flavor, warm the black beans with a pinch of cumin before layering.

Mexican Rice and Cheese Stuffed Peppers

These stuffed peppers are a fiesta in every bite—packed with zesty Mexican rice, melty cheese, and just the right amount of spice.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup salsa
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a bowl, mix the cooked rice, black beans, corn, 1/2 cup salsa, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt until combined.
3. Fold in 1/2 cup shredded Monterey Jack cheese, then spoon the filling into the peppers, packing gently.
4. Top each pepper with the remaining cheese, then cover the dish with foil. Bake for 25 minutes, then uncover and bake 10 more minutes until the cheese is bubbly and peppers are tender.
5. Garnish with fresh cilantro and serve warm.

The smoky-spiced rice filling contrasts perfectly with the sweet, tender pepper—and that gooey cheese pull? Irresistible.

Tip: For extra heat, stir a diced jalapeño into the filling or use pepper Jack cheese!

Mexican Rice and Chicken Flautas

These crispy, golden flautas are stuffed with tender chicken and flavorful Mexican rice—perfect for a crowd-pleasing weeknight dinner or game-day snack.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup cooked Mexican rice (seasoned with 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt)
• 10-12 corn tortillas
• 1/4 cup vegetable oil, divided
• 1/2 cup shredded Monterey Jack cheese
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1 tbsp lime juice
• Toothpicks (for securing flautas)

Instructions:

1. In a bowl, mix shredded chicken, Mexican rice, Monterey Jack cheese, 1/2 tsp chili powder, 1/4 tsp smoked paprika, and 1 tbsp lime juice until combined.
2. Warm tortillas in a dry skillet for 10 seconds per side to make them pliable. Spoon 2-3 tbsp of filling onto each tortilla, roll tightly, and secure with a toothpick.
3. Heat 2 tbsp vegetable oil in a skillet over medium heat. Cook flautas in batches, seam-side down, for 2-3 minutes per side until golden and crisp, adding remaining oil as needed.
4. Drain on paper towels and remove toothpicks before serving.

The contrast of the crunchy shell with the savory, cheesy filling makes these flautas irresistible—dip them in salsa or guacamole for extra flair!

Tip: For extra crispiness, bake assembled flautas at 400°F for 10 minutes after pan-frying.

Mexican Rice and Black Bean Tostadas

These crispy Mexican Rice and Black Bean Tostadas are a weeknight hero—packed with bold flavors and ready in under 30 minutes!

• 8 small corn tortillas
• 2 tbsp olive oil, divided
• 1 cup cooked Mexican rice (or seasoned white rice)
• 1 (15 oz) can black beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup shredded lettuce
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

1. Preheat oven to 400°F. Brush both sides of the tortillas with 1 tbsp olive oil and arrange on a baking sheet. Bake for 8–10 minutes, flipping halfway, until golden and crisp.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add black beans, cumin, smoked paprika, garlic powder, and salt. Cook for 3–4 minutes, mashing slightly with a fork.
3. Spread warm rice onto each tostada shell, then top with seasoned black beans, shredded lettuce, queso fresco, and cilantro. Serve with lime wedges.

The magic here? Crispy tortillas hold up to the hearty toppings without getting soggy—perfect for loading up with your favorite extras.

Tip: For extra flavor, stir 1 tbsp lime juice into the rice before assembling!

Mexican Rice and Vegetable Stir-Fry

This vibrant stir-fry packs bold Mexican flavors into a quick, veggie-packed weeknight meal—perfect for using up leftover rice!

Ingredients:

• 2 cups cooked long-grain white rice (day-old works best)
• 2 tbsp olive oil, divided
• 1 small red bell pepper, diced
• 1 small zucchini, halved and sliced
• 1 cup frozen corn kernels, thawed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add red bell pepper and zucchini; cook 4–5 minutes until slightly softened.
2. Push veggies to one side, add remaining 1 tbsp olive oil to the empty space, then stir in corn, cumin, chili powder, garlic powder, and salt. Cook 1 minute until fragrant.
3. Add rice, breaking up clumps with a spatula. Stir-fry 3–4 minutes until rice is lightly crisped and heated through.
4. Remove from heat, drizzle with lime juice, and toss with cilantro.

The trick here? Letting the rice get a little toasty in the skillet for that irresistible texture contrast with the tender veggies.

Tip: For extra protein, fold in black beans or shredded rotisserie chicken with the rice.

Conclusion

With these 20 creative leftover Mexican rice recipes, you’ll never let a single grain go to waste! From hearty casseroles to zesty stuffed peppers, there’s something for every craving. Give these dishes a try, and don’t forget to share your favorites in the comments. Loved this roundup? Pin it to save for later and spread the delicious inspiration!