Texas Rice is a hearty, family-friendly casserole made with seasoned ground beef, crispy bacon, fluffy rice, tomatoes, and plenty of melty cheddar cheese. Everything bakes together into one comforting dish that’s perfect for busy weeknights, potlucks, or whenever you’re craving an easy, satisfying meal.
Despite the name, Texas Rice is much more than a side dish. It’s a complete one-pan dinner with bold, Tex-Mex-inspired flavors that’s easy to customize with your family’s favorite vegetables and toppings.
If you love hearty ground beef dinners, be sure to try my Hamburger Rice Casserole, Chicken Broccoli Rice Casserole, and Sausage and Rice. You can also browse all of my Easy One Pot Ground Beef Recipes for even more easy, family-friendly meal ideas.
What Is Texas Rice?
Texas Rice is a hearty one-pan ground beef and rice skillet made with tomatoes, peppers, onions, and bold Tex-Mex seasonings. It’s an easy, family-friendly dinner that cooks everything together for a meal that’s filling, flavorful, and perfect for busy weeknights. While every family has its own variation, most Texas Rice recipes combine seasoned ground beef, rice, vegetables, and Southwestern-inspired flavors into one comforting skillet.
TEXAS RICE INGREDIENTS
Water: Filtered or tap
White Rice: Long Grain. Rinsing rice gets rid of any residual chemicals.
Bacon: Any brand, any type.
Ground Beef: I use 80%/20% fat ratio for maximum flavor and texture.
Onions: Yellow or white onion is recommended.
Green Bell Pepper: You can also substitute red or yellow, but green has a more distinct flavor that I like. You choose!
RO*TEL Original Diced Tomatoes and Green Chilies: My favorite! Just the right amount of heat.
Salt + Pepper: Table or Sea salt and fresh cracked pepper
Cheddar Cheese: I use block cheese and shred it myself. You can use pre-shredded cheese, but it does not melt well due to the added cellulose to prevent sticking. It really does make a difference.
🥣 How To Make Texas Rice
Cook the Rice: Prepare the rice according to the package directions and set it aside.
Cook the Bacon: In a large skillet, cook the bacon until crisp. Transfer it to a paper towel-lined plate, reserving the bacon drippings in the skillet.
Brown the Beef: Add the ground beef, onion, and green bell pepper to the skillet. Cook until the beef is browned and the vegetables are tender. Drain any excess grease if needed, then season with salt and pepper.
Combine the Ingredients: Transfer the beef mixture to the prepared baking dish. Stir in the cooked rice, diced tomatoes, and cooked bacon until everything is evenly combined.
Add the Cheese: Sprinkle the shredded cheese evenly over the top.
Bake: Bake until the casserole is hot and bubbly and the cheese is melted and lightly golden.
Serve: Let the casserole rest for a few minutes before serving, then garnish with your favorite toppings if desired.
See the recipe card below for the full printable instructions, including ingredient amounts, cooking times, and helpful tips.
⭐ Pro Tips
⭐ Cook the Rice First: Be sure the rice is fully cooked before adding it to the skillet. Leftover rice works especially well because it stays fluffy and holds its texture.
⭐ Cut the Bacon Before Cooking: Slice the bacon into small pieces before frying. It cooks more evenly and saves you from crumbling it after it’s cooked.
⭐ Prevent Sticking: If you’re covering the casserole with foil while it bakes, lightly spray one side of the foil with nonstick cooking spray first. This keeps the melted cheese from sticking when you remove it.
⭐ Make It Your Own: Add corn, black beans, diced green chiles, jalapeños, or your favorite frozen vegetables. Finish each serving with sour cream, sliced green onions, cilantro, or avocado for extra flavor.
⭐ Stretch the Meal: Want to make it go a little further? Add an extra cup or two of vegetables like bell peppers, zucchini, or corn while keeping the liquid ratio the same.
⭐ Save Prep Time: A vegetable chopper makes quick work of chopping onions and peppers, helping you get this easy weeknight dinner on the table even faster.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Let the Texas Rice cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave in 30-second intervals until heated through, or warm larger portions in a 350°F oven, covered with foil, until hot. Add a splash of beef broth or water if the rice seems a little dry.
Freezing: Transfer the cooled casserole to a freezer-safe container or wrap it tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture.
Make-Ahead: Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed, adding a few extra minutes if needed since it will be starting cold.
What to Serve With Texas Rice
Texas Rice is a hearty, satisfying meal on its own, but a few simple sides can round out dinner beautifully.
Fresh + Crisp Sides: Lighten things up with my Pineapple Coleslaw, Southwest Salad, or 1905 Salad for a fresh, crunchy contrast.
Tex-Mex Favorites: Pair it with Mexican Corn Salad, Baked Mexican Street Corn Casserole, or Charro Beans for a flavorful Southwestern-inspired meal.
Cozy Breads: Serve with warm Jalapeño Cornbread or Mexican Cornbread to soak up every delicious bite.
Sweet Finishes: End the meal with Strawberry Tres Leches Cake, Margarita Cake, Churro Cheesecake, or Fresas con Crema for a refreshing dessert.
♦ Frequently Asked Questions
♦ Can I make Texas Rice ahead of time?
Yes! Assemble the casserole up to 24 hours in advance, cover it tightly, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed, adding a few extra minutes if needed.
♦ Can I use brown rice instead of white rice?
Absolutely. Just be sure the brown rice is fully cooked before adding it to the casserole, as it takes longer to cook than white rice.
♦ Can I freeze Texas Rice?
Yes. Let the casserole cool completely, then wrap it well or transfer it to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
♦ Can I add beans or other vegetables?
Definitely! Black beans, corn, diced green chiles, jalapeños, zucchini, or extra bell peppers all make delicious additions. It’s an easy recipe to customize with your family’s favorite ingredients.
♦ Why is it called Texas Rice?
Texas Rice gets its name from its bold Tex-Mex-inspired flavors. Most versions combine seasoned ground beef, rice, tomatoes, peppers, cheese, and savory spices into one hearty skillet or casserole that’s perfect for feeding a family.
Still have questions? Leave a comment below—I’m always happy to help!
More Easy Ground Beef Dinner Recipes
American Goulash – A comforting one-pot classic with tender pasta, seasoned ground beef, and a rich tomato sauce the whole family loves.
Ground Beef and Potatoes – A hearty skillet dinner made with seasoned ground beef, tender potatoes, and plenty of savory flavor.
Hamburger Hash – An easy, budget-friendly one-pan meal loaded with ground beef, potatoes, and melty cheese.
Chili Mac – The perfect combination of homemade chili and cheesy macaroni for an easy weeknight comfort food favorite.
Cabbage Roll Skillet – All the classic flavors of cabbage rolls in a simple one-pan dinner that’s ready in a fraction of the time.
❤️ Tried This Recipe?
I’d love to hear how your Texas Rice turned out! Leave a comment and a star rating below to let me know what you thought. Did you add beans, extra veggies, or your favorite Tex-Mex toppings? I always enjoy seeing the delicious ways you make these recipes your own.
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Thanks for stopping by my kitchen today—happy cooking, friends! ❤️ Kathleen
Texas Rice
Ingredients
- 4 cups water
- 2 cups uncooked long grain white rice
- 6 slices bacon
- 1 1/2 pounds ground beef
- 1 onion chopped
- 1/2 green bell pepper, ribs and seeds removed and chopped
- 1 (28-ounce) can RO*TEL original diced tomatoes and green chilies
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
Instructions
- Arrange the oven shelf to the bottom third of the oven. Preheat oven to 400ºF (204ºC). Generously butter, grease with bacon fat, or spray a 9 x 13-inch baking dish. Set aside.
- Place the rice in a sieve set over the kitchen sink. Rinse, stirring and turning the rice in the sieve. Repeat 2 more times.
- In a medium sauce pan with a tight fitting lid, bring water to a rolling boil. Add rice and bring back to a rolling boil. Stir the rice. Reduce heat to low, as soon as it boils, and cover with a lid.
- In a high sided 12-inch skillet, cook the bacon until crispy. Drain, reserving 2 tablespoons of drippings in the skillet. When bacon is cool enough to handle, crumble; set aside.
- Add the ground beef, green pepper, and onion to the skillet and cook over medium heat. Season the mixture with salt and pepper. Cook until the beef no longer has any pink, and is cooked through.
- Add cooked beef mixture and cooked rice into a 9x13 inch baking dish. Add the tomatoes, bacon and reserved drippings, mixing until everything is well blended. (You can also mix everthing in a large mixing bowl. (Frankly it's easier to mix in a bowl. I mix in the casserole dish because I hate doing dishes and this way, I avoid washing the bowl!!) Spread the shredded cheese over the top.
- Spread a sheet of foil, long enough to cover the bakingdish and wrap over the edges. Spray one side with nonstick cooking spray.
- Cover the baking dish with foil and bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.
Fans Also Made:
Notes
- Make It A Main: This is a versatile dish and can easily become a main dish by adding more veggies. Just keep the ratio of liquid the same.
- Cut It First: Instead of crumbling the bacon after cooking, cutting the raw bacon before cooking is a convenient way too!
- Don’t Stick! Spray non-stick spray on one side of the foil. The last thing you want is for the cheese to stick to the foil when you take it out of the oven.
- Rice: The rice should be fully cooked before mixing with the meat and tomatoes.
- Make It Yours: Variations: add additional vegetables, fresh or frozen such as corn, green beans, black beans, or mixed veggies. You can spice up the dish by adding jalapeños, green chilis, hot sauce, or Cajun/Creole spices. Serve with sour cream.
Great stuff! BUT—15 minutes prep time? Not quite. Too much chopping and precooking and mixing. Maybe, just maybe, 35 minutes prep, then it cooks for 30 minutes. Just sayin!
Edward, I use a food chopper so it’s super fast. I really appreciate you asking about that! I added an affiliate link to the chopper I use.
Hi, Kathleen!
Sadly, the link you provided in the narrative isn’t working. 😕
Hey Terry. Sorry about that. Can you tell me which link you’re referring to? I’d love to help.
The recipe calls for pepper jack cheese, but it’s not used in the step-by-step directions. Did I miss something?
Hi Michelle. It’s added at the end of step six. Happy cooking!
My family and I really like this dish. I made a main dish. It definitely is going into our rotation of dishes. Two thumbs up!
Hey, Dan! I’m glad this rice was a hit! 🙂
This recipe was easy to make, the directions were spot on. But oh how DELICIOUS 😋! We loved it and will definitely be making again! Thank you!
I’m so happy you enjoyed, Tina! Thanks so much for the review!
OMG!!! I can’t stop eating it
So happy you like this recipe, Diane. Thanks so much for the 5-star rating!!