Seven Layer Rice & Bean Dip

Seven Layer Rice and Bean Dip

This Seven Layer Rice and Bean Dip made in individual cups is the ultimate party appetizer that everyone will love. They are loaded with layers of fresh and creamy Tex-Mex ingredients and a layer of Mexican Rice. Serve with your favorite chips and enjoy!

This recipe features U.S.-grown medium grain rice and comes to us from our friend Tawnie of Kroll’s Korner in partnership with USA Rice.

  • Servings
  • Serving Size
    5 oz. cup
  • Prep Time
    20 min
  • Cook Time
    10 min
  • Total Time
    30 min


Mexican Rice

  • 2 tablespoons canola oil
  • 1 cup medium grain rice
  • 1½ cups chicken broth
  • 8 oz. can tomato sauce
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • ½ teaspoon ground cumin


  • 15 oz. can refried beans
  • 1 oz. packet taco seasonings
  • 15 oz. guacamole
  • 14 oz. sour cream
  • 1 cup pico de gallo or salsa
  • 1½ cups cheddar cheese
  • ½ bunch green onions
  • ½ cup diced tomatoes
  • tortilla chips for serving


  • Make the Mexican rice: Heat the oil in a medium sized saucepan over medium heat. Add the rice and stir for 1-2 minutes. Add in the broth, tomato sauce and seasonings. Stir. Bring to a boil, turn the heat down to low and cover with a tight fitted lid. Cook for 20 minutes. Remove from heat and leave the lid on for another 5 minutes, then fluff with a fork. Allow the rice to cool before using it in the cups.
  • Assemble the cups: using a 5 oz. cup, layer in this order starting at the bottom: refried beans, guacamole, Mexican rice, sour cream, pico de gallo, cheese, and then toppings of choice for the final layer. 
  • Serve with tortilla chips and enjoy!

Recipe Notes

Storage: Simply wrap each individual cup tightly and store in the refrigerator for up to 3 days.

Nutrition Facts

  • Serving 1 cup
  • Calories 244kcal
  • Total Fat 15g
  • Saturated Fat 6g
  • Trans Fat .01g
  • Cholesterol 27mg
  • Sodium 799mg
  • Carbohydrates 22g
  • Dietary Fiber 4g
  • Sugar 4g
  • Protein 6g