Perfect! A One-Pot Mexican Rice Casserole is the ultimate weeknight hero. It’s easy, flavorful, minimizes cleanup, and is endlessly customizable. It’s like a deconstructed burrito in a pot!
Here’s a delicious and reliable recipe that will become a new family favorite.
One-Pot Mexican Rice Casserole
This dish is hearty, cheesy, and packed with all the classic flavors you love.
Serves: 4-6
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
· 1 tbsp olive oil
· 1 lb ground beef, turkey, or chicken (or 2 cans of black beans, rinsed, for vegetarian)
· 1 small yellow onion, chopped
· 1 bell pepper (any color), chopped
· 3 cloves garlic, minced
· 1 cup long-grain white rice (like Jasmine or Basmati), rinsed
· 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
· 1 (8 oz) can tomato sauce
· 1 ½ cups low-sodium chicken or vegetable broth
· 1 tbsp taco seasoning (store-bought or homemade – see note)
· ½ tsp cumin
· Salt and black pepper to taste
· 1 cup frozen corn
· 1 (15 oz) can black beans, rinsed and drained (if not using meat)
· 1 ½ cups shredded cheese (a blend of cheddar and Monterey Jack is perfect)
· For Serving: Sliced jalapeños, fresh cilantro, sour cream, avocado, lime wedges
Instructions
- Brown the Meat: In a large skillet or Dutch oven with a lid, heat the olive oil over medium-high heat. Add the ground meat and cook, breaking it up, until browned. If using meat, drain off any excess fat.
- Sauté Aromatics: Add the onion and bell pepper to the skillet and cook for 4-5 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Toast the Rice: Add the rinsed rice to the skillet and stir constantly for 1-2 minutes. This toasts the grains and helps them stay separate and absorb flavor.
- Add Liquids and Seasonings: Pour in the undrained Rotel, tomato sauce, and broth. Stir in the taco seasoning, cumin, salt, and pepper. Scrape the bottom of the pan to get any browned bits up.
- Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover tightly with a lid, and simmer for 18-20 minutes. DO NOT PEEK while it’s simmering—the steam is crucial for cooking the rice.
- Add Final Ingredients: After 18-20 minutes, the rice should be tender and most of the liquid absorbed. Remove the lid and stir in the frozen corn and black beans (if using). If the mixture looks too dry, add a splash more broth or water.
- Add Cheese and Melt: Sprinkle the shredded cheese evenly over the top. Cover the skillet again (heat off) and let it sit for 2-3 minutes, just until the cheese is melted. Alternatively, you can place it under a broiler for 1-2 minutes for a bubbly, browned top.
- Serve: Garnish with your favorite toppings like fresh cilantro, a dollop of sour cream, sliced jalapeños, and avocado. Serve immediately with lime wedges on the side.
🌟 Customization & Pro-Tips:
· Homemade Taco Seasoning: Mix together 1 tsp chili powder, ½ tsp cumin, ¼ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder, and a pinch of cayenne pepper. It’s fresher and less salty than most packets!
· Rinsing Rice: Rinsing the rice removes excess starch and helps prevent the casserole from becoming gummy.
· Don’t Peek! Keeping the lid on while the rice simmers is the most important step. Lifting the lid releases the steam and will result in undercooked rice.
· Protein Variations:
· Vegetarian: Use two cans of black beans or pinto beans instead of meat.
· Chicken: Use 1 lb of diced, cooked chicken breast. Add it in with the corn at the end just to heat through.
· Shrimp: Add raw, peeled shrimp in the last 5 minutes of cooking.
· Spice Level: For mild, use a can of plain diced tomatoes. For extra heat, use a can of “Hot” Rotel or add a diced jalapeño with the onions and peppers.
· Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.
This one-pot wonder is the complete package—easy, delicious, and with minimal cleanup. Enjoy