One Pot Mexican Rice Casserole – Bold, Hearty, and Packed with Flavor!
This one-pot wonder brings together fluffy rice, spiced ground beef, beans, tomatoes, and gooey cheese for a comforting Mexican-style casserole. Perfect for busy nights when you want something filling without the mess of multiple pans.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 500g ground beef (or turkey)
- 1 cup long-grain rice (uncooked)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 can (400g) diced tomatoes
- 1 can (400g) black beans, drained and rinsed
- 1 1/2 cups beef or vegetable broth
- 1 cup frozen corn
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
- Optional toppings: fresh cilantro, sour cream, avocado, lime wedges
structions:
Heat olive oil in a large deep skillet or pot over medium heat. Add onion and cook until soft.
Stir in garlic and ground beef. Cook until browned, breaking up the meat as it cooks.
Add rice, cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat everything evenly.
Pour in diced tomatoes, black beans, corn, and broth. Mix well and bring to a simmer.
Cover the pot with a lid and cook on low heat for about 18–22 minutes, or until the rice is tender and liquid is absorbed.
Turn off the heat and sprinkle shredded cheese over the top. Cover again for 2–3 minutes until the cheese melts.
Serve warm with your favorite toppings.
Tips:
- Use pre-cooked shredded chicken instead of beef for a lighter option.
- Add jalapeños or hot sauce if you like it spicy.
- It’s freezer-friendly—perfect for batch cooking!
FAQs:
Q: Can I use brown rice?
A: Yes, but increase the liquid and cooking time accordingly.
Q: Can I make it vegetarian?
A: Easily! Skip the meat and use extra beans or tofu.
Q: How do I keep the rice from sticking?
A: Stir well before covering, and keep the heat low during simmering.
