Here’s a straightforward yet scrumptious recipe for a One Pot Mexican Rice Casserole that comfortably serves 4-6 individuals. Ideal for those seeking a filling meal without the hassle of extensive cleanup, this dish combines the rich and vibrant flavors of Mexican cuisine into a cozy, rice-centric casserole.

The recipe’s simplicity doesn’t skimp on taste, offering a delectable mix of spices, vegetables, and protein all cooked together in a single pot. Not only does it make for an easy cooking process, but it also ensures that every spoonful is infused with a harmonious blend of ingredients, making every bite a delightful experience.

Ingredients Needed for This Recipe

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced

1 pound ground beef (or substitute with ground turkey or chicken for a lighter option)
1 cup rice (uncooked, white or brown rice works)
1 can (14.5 ounces) diced tomatoes, undrained

1 can (4 ounces) green chilies, diced
1 can (15 ounces) black beans, drained and rinsed
1 cup corn (frozen, canned, or fresh)

2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika

Salt and pepper to taste
2 cups chicken or vegetable broth
1 cup shredded cheese (cheddar, Mexican blend, or Monterey Jack)

Fresh cilantro, chopped (for garnish)
Sour cream (optional, for serving)
Avocado slices (optional, for serving)

Instructions for Making One Pot Mexican Rice Casserole

Prep the Ingredients: Dice the onion, mince the garlic, drain and rinse the black beans, and if using canned corn, drain it as well. Have all other ingredients measured and ready.
Cook the Onion and Garlic: In a large skillet or pot with a lid, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Brown the Meat: Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking it apart with a spoon, until the meat is no longer pink. Drain any excess fat if necessary.

Add the Rice and Seasonings: Stir in the uncooked rice, diced tomatoes (with their juice), green chilies, black beans, corn, chili powder, cumin, paprika, salt, and pepper. Mix well to combine all the ingredients.
Pour in the Broth: Add the chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the rice is cooked through and most of the liquid is absorbed.
Add Cheese: Once the rice is tender, sprinkle the shredded cheese over the top of the casserole. Cover the pot again for a few minutes to let the cheese melt.

Garnish and Serve: Remove the casserole from the heat. Garnish with chopped fresh cilantro. Serve hot, with sour cream and avocado slices on the side if desired.

Tips for Perfecting the Recipe

Choose the Right Rice: The type of rice you use can greatly affect the outcome of your casserole. Long-grain white rice is ideal for its fluffy texture and ability not to clump together. If you prefer brown rice for its nutritional benefits, keep in mind that it may require additional cooking time and liquid.

Brown the Meat Well: Take your time browning the meat before adding other ingredients. This step adds depth to the flavor of your casserole. If you’re using a leaner meat like turkey or chicken, you might need to add a little extra oil to prevent sticking.

Season Generously: The spices are what give this dish its distinct Mexican flavor. Don’t be shy with the chili powder, cumin, and paprika. Taste and adjust the seasonings as needed, keeping in mind that the flavors will meld and deepen as the casserole cooks.

Simmer Slowly: Once all the ingredients are in the pot, give them a good stir, bring to a boil, then reduce the heat to low. A slow simmer under a covered lid helps the rice cook perfectly without burning or sticking to the bottom of the pot.

Let It Rest: After cooking, let the casserole sit covered for about 5 minutes off the heat. This resting period allows the rice to absorb any remaining liquid and makes the casserole easier to serve.

Customize to Your Taste: Feel free to add more vegetables like bell peppers or zucchini for a nutritional boost. You can also adjust the heat level by adding more green chilies or a dash of cayenne pepper for those who like it spicy.

Serving Suggestions

Accompaniments: Serve this casserole with a variety of sides to complement its flavors. A fresh green salad, tortilla chips, or a side of guacamole can balance the hearty richness of the casserole. Warm flour tortillas or cornbread also make great additions.

Toppings: Offer a range of toppings such as diced avocado, sour cream, chopped cilantro, lime wedges, sliced jalapeños, and shredded lettuce. This allows everyone to customize their plate to their liking.

Pair with Drinks: A refreshing beverage can enhance the dining experience. Consider serving with ice-cold Mexican beer, margaritas, or a citrusy agua fresca. For a non-alcoholic option, iced tea or lemonade complements the dish well.

Frequently Asked Questions

Can I make this recipe vegetarian? Yes, you can easily make this casserole vegetarian by omitting the meat and adding more beans, such as kidney beans or pinto beans, and vegetables. Ensure you adjust the seasonings accordingly to compensate for the flavor the meat would have added.

How can I make this recipe ahead of time? Prepare the casserole as directed up to the point before adding cheese. Let it cool, then cover and refrigerate. When you’re ready to serve, reheat the casserole on the stove or in the oven, add the cheese, and let it melt before serving.

Can I freeze this casserole? Yes, this casserole freezes well. Cool it completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or on the stove, adding a bit of broth if it seems dry.

How can I make this dish spicier or milder? Adjust the heat by varying the amount of chili powder and green chilies. For a milder version, reduce these ingredients or use mild chilies. To make it spicier, add more chili powder, some cayenne pepper, or even diced jalapeños.

What if my rice isn’t cooking through? If your rice isn’t fully cooked by the end of the suggested cooking time, add a little more broth, stir, cover, and cook for an additional 5-10 minutes on low heat. The type of rice, the seal of your lid, and the exact heat of your stove can all affect cooking times.

Is it possible to use a rice cooker or Instant Pot for this recipe? While this recipe is designed for stovetop cooking, it can be adapted for a rice cooker or Instant Pot. For the rice cooker, use the machine’s sauté function to brown the meat and sauté the vegetables before adding the rice and liquid. In an Instant Pot, use the sauté function similarly, then switch to the rice cooking setting or manual pressure cook for the time recommended for the type of rice you’re using.

One Pot Mexican Rice Casserole

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Here's a straightforward yet scrumptious recipe for a One Pot Mexican Rice Casserole that comfortably serves 4-6 individuals.

Ingredients

1 tablespoon olive oil
1 medium onion diced
2 cloves garlic minced

1 pound ground beef or substitute with ground turkey or chicken for a lighter option
1 cup rice uncooked, white or brown rice works
1 can 14.5 ounces diced tomatoes, undrained

1 can 4 ounces green chilies, diced
1 can 15 ounces black beans, drained and rinsed
1 cup corn frozen, canned, or fresh

2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika

Salt and pepper to taste
2 cups chicken or vegetable broth
1 cup shredded cheese cheddar, Mexican blend, or Monterey Jack

Fresh cilantro chopped (for garnish)
Sour cream optional, for serving
Avocado slices optional, for serving

Instructions

Prep the Ingredients: Dice the onion, mince the garlic, drain and rinse the black beans, and if using canned corn, drain it as well. Have all other ingredients measured and ready.
Cook the Onion and Garlic: In a large skillet or pot with a lid, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Brown the Meat: Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking it apart with a spoon, until the meat is no longer pink. Drain any excess fat if necessary.

Add the Rice and Seasonings: Stir in the uncooked rice, diced tomatoes (with their juice), green chilies, black beans, corn, chili powder, cumin, paprika, salt, and pepper. Mix well to combine all the ingredients.
Pour in the Broth: Add the chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the rice is cooked through and most of the liquid is absorbed.
Add Cheese: Once the rice is tender, sprinkle the shredded cheese over the top of the casserole. Cover the pot again for a few minutes to let the cheese melt.

Garnish and Serve: Remove the casserole from the heat. Garnish with chopped fresh cilantro. Serve hot, with sour cream and avocado slices on the side if desired.