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One Pot Mexican Rice Casserole

One Pot Mexican Rice Casserole
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A delicious and easy-to-make One Pot Mexican Rice Casserole that blends vibrant Mexican flavors, wholesome ingredients, and melted cheese into a comforting, hearty dish perfect for busy weeknights. This versatile casserole features rice, protein, fresh vegetables, and a colorful mix of spices, all cooked together in one pot for minimal cleanup and maximum flavor.

Ingredients

Scale

Rice and Grains

  • 1 cup long-grain white rice (or brown rice for extra fiber)

Protein

  • 1 lb lean ground beef, turkey, or 1 can (15 oz) black beans, drained and rinsed

Vegetables and Aromatics

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup diced bell peppers (any color)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (14.5 oz) diced tomatoes (fresh diced tomatoes can be substituted)

Liquids

  • 2 cups chicken broth (or vegetable broth for vegetarian)

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste

Cheese

  • 1 to 1 1/2 cups shredded cheddar or Mexican cheese blend

Garnishes

  • Fresh cilantro, chopped (for garnish)
  • Juice of 1 lime (for garnish)

Instructions

  1. Sauté Aromatics and Meat: Heat 1-2 tablespoons of oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until soft and fragrant, about 3-5 minutes. Add the ground meat or beans, breaking apart the meat and cooking until browned or beans are heated through.
  2. Add Vegetables and Spices: Stir in the diced bell peppers, corn, cumin, chili powder, oregano, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes to release the spices’ flavors and coat the vegetables and meat evenly.
  3. Combine Rice and Liquids: Add the rice to the pot, stirring to combine well. Pour in the diced tomatoes with their juices and chicken broth. Stir everything together making sure the rice is evenly mixed.
  4. Simmer Until Rice is Tender: Cover the pot with a tight-fitting lid, reduce heat to low, and let simmer for about 20 minutes (or longer if using brown rice), until the rice has absorbed the liquid and is tender. Avoid lifting the lid during cooking to keep steam trapped.
  5. Add Cheese and Finish: Once the rice is cooked, sprinkle the shredded cheese over the top. Cover the pot again and let the cheese melt for 5 minutes. Garnish with fresh chopped cilantro and a squeeze of lime juice before serving to add brightness and fresh flavor.

Notes

  • Use long-grain white rice for a fluffy texture or brown rice for a chewier, nutrient-rich option (adjust cooking liquid and time accordingly).
  • Sauté spices with vegetables to unlock deeper, more intense flavors.
  • Fresh lime juice added just before serving enhances the overall brightness of the dish.
  • Keep the pot tightly covered while simmering to cook rice evenly and retain moisture.
  • Leftover casserole tastes even better the next day as flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat gently with a splash of broth or water to restore moisture, either on the stovetop or in the microwave.

Nutrition

Keywords: Mexican rice casserole, one pot meal, easy dinner, ground beef casserole, vegetarian casserole option, weeknight dinner, healthy comfort food

Find it online: https://ninagourmet.com/one-pot-mexican-rice-casserole/