This One Pot Mexican Rice Casserole is a flavorful, comforting meal that brings together tender rice, beans, veggies, and melty cheese all cooked in one skillet. It’s perfect for busy nights when I want something hearty without a lot of cleanup, and the spices give it that classic Mexican flair that keeps me coming back for more.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced (green or red)
1 cup long-grain white rice
1/2 tsp paprika
1 can (15 oz) diced tomatoes (with juices)
1 can (15 oz) black beans or pinto beans, drained and rinsed
1/4 tsp cayenne pepper (optional, for heat)
1 cup chicken broth (or vegetable broth)
1 tsp chili powder
Salt and black pepper to taste
1 tsp ground cumin
1 cup frozen corn (optional)
Fresh cilantro or green onions for garnish (optional)
1 1/2 cups shredded cheddar cheese (or a blend of Mexican cheeses)
Lime wedges (optional for serving)
Directions
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and bell pepper, cooking for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the rice, coating it in the oil and vegetables. Let it toast for 2-3 minutes.
Add the diced tomatoes with their juices, drained beans, chicken broth, chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir well. If I’m adding corn, I stir it in now.
Bring everything to a boil, then reduce heat to low. Cover with a lid and simmer for 20-25 minutes, checking occasionally to ensure the rice doesn’t burn, until the rice is cooked and the liquid is absorbed.
Remove from heat and sprinkle the shredded cheese evenly over the top. Cover again and let it sit for 5 minutes until the cheese melts and becomes bubbly.
Garnish with fresh cilantro or green onions and serve with lime wedges for a bright finish.
Servings and Timing
This recipe serves about 4 people. It takes roughly 35-40 minutes from start to finish, including prep and cooking time.
Variations
I like to customize this casserole depending on my mood or what I have on hand. Sometimes I swap out black beans for pinto beans or kidney beans. Adding cooked ground beef, shredded chicken, or even chorizo gives it a protein boost. For a vegetarian version, I use vegetable broth and load it up with extra veggies like zucchini or mushrooms. If I want it spicier, I increase the cayenne or add chopped jalapeños. I also sometimes top it with avocado slices or a dollop of sour cream for extra creaminess.
Storage/Reheating
This casserole stores well in the fridge for up to 3-4 days in an airtight container. To reheat, I microwave it covered or warm it gently in a skillet over low heat, adding a splash of broth or water if it feels dry. It also freezes well — I portion it out and freeze for up to 2 months. When reheating from frozen, I thaw it overnight in the fridge first for best results.
FAQs
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but keep in mind it will take longer to cook — about 45-50 minutes. You may need to add more broth and adjust the simmering time accordingly.
Is this casserole gluten-free?
Absolutely! All the ingredients are naturally gluten-free, but always check labels on canned goods and spices if you’re cooking for someone with gluten sensitivity.
Can I make this recipe vegan?
Yes, just use vegetable broth and skip the cheese or use a plant-based cheese alternative.
Can I prepare this ahead of time?
You can prep the vegetables and measure out spices in advance. I don’t recommend cooking it fully ahead because the rice is best fresh, but you can assemble and refrigerate it before cooking.
What can I serve with this casserole?
I like serving it with a simple green salad, guacamole, or tortilla chips on the side for some crunch. Lime wedges add a nice touch of acidity that brightens the dish.
Conclusion
I always enjoy making this One Pot Mexican Rice Casserole when I want a comforting meal that’s easy to prepare and full of vibrant flavors. It’s versatile, filling, and perfect for busy weeknights or meal prep. With minimal cleanup and plenty of room for customization, this recipe quickly became a staple in my kitchen.
Recipe:
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One Pot Mexican Rice Casserole
- Total Time: 35-40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This One Pot Mexican Rice Casserole is a flavorful, comforting meal that combines tender rice, beans, veggies, and melty cheese all cooked in one skillet, perfect for a hearty, easy weeknight dinner with classic Mexican spices.
Ingredients
1 tbsp olive oil
1 small onion, diced
1 bell pepper, diced (green or red)
2 cloves garlic, minced
1 cup long-grain white rice
1 can (15 oz) diced tomatoes (with juices)
1 can (15 oz) black beans or pinto beans, drained and rinsed
1 cup chicken broth (or vegetable broth)
1 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
Salt and black pepper to taste
1 cup frozen corn (optional)
1 1/2 cups shredded cheddar cheese (or a blend of Mexican cheeses)
Fresh cilantro or green onions for garnish (optional)
Lime wedges (optional for serving)
Instructions
- Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and bell pepper, cooking for 4-5 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the rice, coating it in the oil and vegetables. Let it toast for 2-3 minutes.
- Add the diced tomatoes with their juices, drained beans, chicken broth, chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir well. If adding corn, stir it in now.
- Bring everything to a boil, then reduce heat to low. Cover with a lid and simmer for 20-25 minutes, checking occasionally to ensure the rice doesn’t burn, until the rice is cooked and the liquid is absorbed.
- Remove from heat and sprinkle the shredded cheese evenly over the top. Cover again and let it sit for 5 minutes until the cheese melts and becomes bubbly.
- Garnish with fresh cilantro or green onions and serve with lime wedges for a bright finish.
Notes
This casserole stores well in the fridge for 3-4 days in an airtight container.
Reheat covered in the microwave or gently in a skillet with a splash of broth or water if dry.
Freezes well for up to 2 months; thaw overnight in fridge before reheating.
Can substitute black beans with pinto or kidney beans, or add cooked ground beef, shredded chicken, or chorizo for protein.
For a vegetarian version, use vegetable broth and skip or replace cheese with plant-based alternatives.
To make it spicier, increase cayenne pepper or add jalapeños.
Brown rice can be used but will require longer cooking time and possibly more broth.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish, Casserole
- Method: One Pot, Skillet Cooking, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 30 mg
