One Pot Mexican Rice Casserole

Craving a delicious, hassle-free dinner that brings zesty Mexican-inspired flavors to your table? Look no further than this incredible One Pot Mexican Rice Casserole that combines hearty ground beef, vibrant vegetables, and cheesy goodness in a single, mouthwatering dish.

This recipe is a game-changer for busy families and home cooks seeking a satisfying meal that comes together with minimal cleanup. Moreover, it's packed with protein, vegetables, and bold spices that will have everyone asking for seconds.

One Pot Mexican Rice Casserole: A Culinary Fiesta in One Pan

Imagine a meal that combines the comfort of a casserole with the exciting flavors of Mexican cuisine. This One Pot Mexican Rice Casserole transforms simple ingredients into an extraordinary dining experience that's both convenient and delectable.

Get ready to discover a recipe that's perfect for weeknight dinners, potlucks, or any time you want a hearty and flavorful meal that doesn't require multiple pots and pans.

Serving Suggestions:

Elevate your One Pot Mexican Rice Casserole with these delightful accompaniments:

• Warm tortilla chips
• Sour cream and fresh cilantro
• Sliced avocado
• Homemade salsa
• Lime wedges for squeezing

Pro Tips for the Perfect One Pot Mexican Rice Casserole:

Rice Mastery: Use long-grain white rice for the best texture. Rinse the rice before cooking to remove excess starch and prevent clumping.

Meat Management: Brown the ground beef thoroughly to develop rich, deep flavors. Drain excess fat to keep the casserole from becoming greasy.

Spice Strategy: Adjust the chili powder and cumin to match your heat preference. Feel free to add a pinch of cayenne for extra kick.

Cheese Choices: While cheddar is classic, experiment with monterey jack or a Mexican cheese blend for variety.

Make-Ahead Magic: This casserole tastes even better the next day, making it perfect for meal prep and leftovers.

One Pot Mexican Rice Casserole Recipe Details:

• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Servings: 6-8
• Equipment: Large deep skillet or Dutch oven, measuring cups, wooden spoon

Ingredients:

For the Casserole Base:

• 1 pound ground beef
• 1 tablespoon olive oil (if needed for browning)
• 1 small onion, finely chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup long grain white rice, uncooked
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
• 1 ½ cups beef broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 ½ teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 ½ cups shredded cheddar cheese
• Fresh cilantro, chopped (optional for garnish)

Directions:

1. In a large deep skillet or Dutch oven over medium-high heat, brown the ground beef until no longer pink, breaking it apart as it cooks. If there's excess grease, carefully drain it off.
2. Add the chopped onion and red bell pepper to the beef. Cook for about 3–4 minutes, until the vegetables soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Mix in the uncooked rice, diced tomatoes with juices, and beef broth. Give everything a good stir to ensure nothing sticks to the bottom of the pan.
4. Add the black beans, corn, chili powder, cumin, smoked paprika, and season with salt and pepper to taste. Stir until all ingredients are well combined.
5. Bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 18–20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir once or twice while simmering to prevent sticking.
6. Once the rice is cooked, sprinkle the shredded cheddar cheese evenly over the top. Cover again and let it sit for 2–3 minutes until the cheese is melted and gooey.

Ready to Enjoy!

Serve hot, straight from the pot. Garnish with chopped cilantro if desired, and enjoy with tortilla chips or as a standalone meal.

Storage Solutions:

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• Reheat gently in the microwave or on the stovetop, adding a splash of broth if needed
• Can be frozen for up to 3 months
• Thaw overnight in the refrigerator before reheating

Whether you're feeding a hungry family or looking for a delicious one-pot meal, this Mexican Rice Casserole promises to be a crowd-pleaser that combines convenience with incredible flavor.

Print