Can I make this casserole less spicy?
Yes. Use mild diced green chiles, choose mild salsa, and skip the cayenne. Keep the smoked paprika though. That is the smoky magic without extra heat.
Do I have to use instant rice?
Instant rice is what makes the timing and liquid measurements work as written. If you want to use another rice, here are the safe swaps:
Converted (parboiled) dry rice: Use 1 cup converted rice and increase the covered bake time to 25 to 30 minutes, then uncover and add cheese as directed. Doneness check: Rice should be tender and most of the liquid absorbed. If it is still firm, re-cover for 5 to 10 minutes with a splash of broth.
Cooked leftover rice: This works, but it is a different method. Do not dump cooked rice into the full amount of liquid or you will get soup. Instead, reduce the broth to 1/2 cup, then stir in 3 cups cooked rice at the end (after the sauce simmers). Transfer to the baking dish, cover and bake 10 minutes just to heat through. Uncover, add cheese, and bake 8 to 10 minutes until melty.
If you want the simplest win, stick with instant rice.
Does instant brown rice work the same?
Usually, but not always. Look for quick-cooking “minute” style instant rice. Some instant brown rice needs a little more help. If yours looks tight or chewy after the initial covered bake, add a splash of broth or water and bake covered 3 to 5 minutes longer.
How do I know the liquid level is right?
Before you add the rice, the mixture should look like a thick stew, not soupy. Salsa thickness varies a lot. If it looks thin, simmer 2 to 3 minutes to reduce, or reduce the broth by 1/4 cup next time. If it looks too thick, add a splash more broth.
What is the best ground beef for this?
80 to 85 percent lean gives you the best flavor. Just drain excess grease after browning so the casserole does not get oily.
Can I prep it ahead?
Yes, with one small tweak for best texture. You can cook the beef and build the sauce up to 24 hours ahead, then refrigerate. When you are ready to bake, rewarm the sauce on the stove, stir in the instant rice, then bake.
If you fully assemble it with instant rice already stirred in, it will still work, but the rice can soak up extra liquid in the fridge and bake up softer. If you go that route, plan on a slightly more tender texture.
How do I keep the cheese from getting rubbery?
Add most of the cheese near the end. That is why we bake covered first, then uncover and melt the cheese at the finish. Also, shredding your own cheese from a block melts better than pre-shredded (which can be a little waxy).
Will a different baking dish change the bake time?
Yes. A smaller or deeper dish can take longer for the rice to turn tender. Keep it covered and add 5 to 10 minutes as needed. The center should look saucy but not watery, and the rice should be tender.
