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One Pot Mexican Rice Casserole

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This One Pot Mexican Rice Casserole is a flavorful and easy dinner that’s packed with bold spices, hearty ground beef, and tender rice. Loaded with black beans, corn, and melty cheese, this comforting dish is perfect for busy weeknights or meal prep!

Ingredients

Scale
  • 1 lb ground beef (or ground turkey)
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 cup long-grain white rice, uncooked
  • 1 ¾ cups chicken broth
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can diced tomatoes with green chilies (like Rotel)
  • 1 cup frozen corn (or canned corn, drained)
  • 1 ½ tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro, chopped (optional garnish)

Instructions

  1. Cook the Ground Beef:
    In a large skillet or deep pot, cook the ground beef over medium heat until browned. Break it apart as it cooks. Drain excess grease if necessary.
  2. Sauté Vegetables:
    Add the diced onion and garlic to the skillet. Cook for 2-3 minutes until softened and fragrant.
  3. Add Rice and Seasoning:
    Stir in the uncooked rice, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1-2 minutes to lightly toast the rice and bloom the spices.
  4. Combine Ingredients:
    Pour in the chicken broth, black beans, diced tomatoes with green chilies, and corn. Stir to combine, ensuring the rice is submerged in liquid.
  5. Simmer:
    Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
  6. Add Cheese:
    Once the rice is cooked, sprinkle the shredded cheddar and Monterey Jack cheese over the top. Cover and let the cheese melt for 2-3 minutes.
  7. Serve:
    Garnish with fresh cilantro if desired, and serve warm.

Notes

  • For extra spice, add diced jalapeños or a pinch of cayenne pepper.
  • Leftovers can be stored in the refrigerator for up to 4 days.
  • Use brown rice for a healthier option, but increase cooking time and liquid slightly.

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