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
