Easy and Flavorful One Pot Mexican Rice Casserole Recipe

If you’re looking for a quick, flavorful dinner that saves time on both cooking and cleanup, this one pot Mexican rice casserole is your new go-to recipe. Packed with bold spices, tender rice, savory meat, and melty cheese — all cooked in a single pan — it’s the perfect comfort food with a kick. Ready to spice up your weeknight meals? Read on for the easy step-by-step recipe that brings the fiesta to your table in under an hour!

Description

If comfort food could throw a fiesta, this One Pot Mexican Rice Casserole would be the life of the party. Brimming with vibrant colors, zesty spices, and hearty textures, each bite sings with southwestern flair. Think of it like your favorite taco night all rolled into a flavorful rice-based hug — rich, savory, and ready to warm up any weeknight.

The gentle sizzle of seasoned ground beef blending with bell peppers and onions fills your kitchen with that unmistakable Tex-Mex aroma. Tender rice soaks up a seasoned tomato broth, while cheeses melt together to make everything feel indulgent and familiar. It is the taste of comfort, with just the right amount of spice and plenty of room for extra toppings like avocado, cilantro, or a dollop of sour cream. Whether you’re feeding a family or prepping a cozy meal for the weekend, this dish layers flavor on top of flavor — and it is all done in one single pot.

Why You’ll Love This Recipe

This dish is a weeknight hero — everything cooks in one pot which means minimal cleanup and maximum flavor. There is no need to juggle multiple burners or create a sink full of dishes. The ingredients simmer together to create a unified, comforting dish that builds deep rich flavor with very little effort.

It is also an extremely flexible recipe. Swap in ground turkey for a lighter take or use canned beans for a vegetarian version. Whether you are cooking for picky eaters or adventurous spice-lovers, this Mexican rice casserole has the versatility to please every palate.

Serving and Storage Tips

Allow any leftovers to cool completely before storing. This casserole keeps well in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual servings until hot or warm it in a skillet over medium heat with a splash of broth or water.

This dish also freezes beautifully — spoon it into freezer-safe containers and store for up to 2 months. Thaw overnight in the refrigerator before reheating. For make-ahead prep, you can pre-chop the vegetables and season the meat up to a day in advance to save time at dinner.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small yellow onion diced
• 1 red bell pepper diced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 cup long grain white rice
• 1 14 ounce can diced tomatoes
• 1 4 ounce can diced green chiles
• 1 1⁄2 cups beef broth
• 1 cup frozen corn
• 1 cup canned black beans drained and rinsed
• 1 1⁄2 cups shredded cheddar cheese
• 1⁄4 cup chopped fresh cilantro

Equipment

• Large deep skillet or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Chef’s knife
• Cutting board
• Can opener

Instructions

1. Step 1: Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the ground beef and cook until browned and crumbled, about 5 to 7 minutes. Drain excess grease if needed, but leave a little for added flavor.
2. Step 2: Stir in the diced onion and red bell pepper. Let them soften for 3 to 4 minutes, stirring occasionally. The aroma here is your first taste of what’s to come.
3. Step 3: Add the salt, pepper, cumin, chili powder, smoked paprika, and garlic powder. Stir thoroughly, coating everything in those warm earthy spices. This is the moment your kitchen starts smelling like a fiesta.
4. Step 4: Add the rice, diced tomatoes, green chiles, and beef broth. Give it a good stir to evenly distribute all the ingredients.
5. Step 5: Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer for 18 to 20 minutes, until the rice is tender and the liquid is mostly absorbed. Try to resist lifting the lid too early — steam is what cooks the rice evenly.
6. Step 6: Stir in the frozen corn and black beans. They do not need long — just 5 minutes under the lid to heat through and get cozy with the rest of the ingredients.
7. Step 7: Sprinkle the casserole with shredded cheddar cheese. Cover again and turn off the heat. Let it sit 5 minutes so the cheese melts into gooey goodness.
8. Step 8: Garnish with chopped cilantro and serve immediately. Add avocado slices, lime wedges, sour cream, or a touch of hot sauce if you’re feeling bold.

Nutrition per serving

Recipe Notes

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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