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Cheesy Mexican rice slice

Packed full of flavour.
cheesy mexican slice on a blue board with lime wedges(Photography Alan Jensen; styling Jaimee Curdie; food preparation Clare Maguire; recipes Kim Coverdale)
12
30M
40M
1H 10M

Spice up your snack game with this cheesy Mexican rice slice. Packed with bold flavors, gooey cheese and a zesty Mexican twist, these slices are the perfect savoury treat for any time of day.

Whether you’re craving a quick lunch, a tasty appetiser, or a fun side dish, these cheesy delights hit the spot. With a perfect balance of seasoned rice, melted cheese, and a hint of heat, each bite is a fiesta for your taste buds.

Ingredients

Corn and capsicum salsa

Method

Step 1

Preheat oven to 190°C/170°C fan-forced. Grease a 20cm x 30cm lamington pan. Line its base and sides with baking paper.

Step 2

Whisk eggs and sour cream in a large bowl. Add rice, black beans, onion, coriander, cheese, seasoning and garlic. Season. Spoon into the pan, spreading evenly. Top with feta and cherry tomatoes, then sprinkle with extra 1/4 cup cheese.

Step 3

Bake for 40 minutes or until golden and just firm to touch.

Step 4

Meanwhile, to make salsa, combine all ingredients in a bowl. Season with salt and pepper.

Step 5

Serve warm or cold with salsa and extra sour cream.

cheesy mexican slice on a blue board with lime wedges
(Photography Alan Jensen; styling Jaimee Curdie; food preparation Clare Maguire; recipes Kim Coverdale)

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