ONE POT MEXICAN RICE CASSEROLE
This One Pot Mexican Rice Casserole is a flavorful, easy dinner made with rice, beans, cheese, and spices. It’s a comforting, all-in-one meal perfect for busy weeknights or family gatherings.
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup long-grain white rice rinsed
- 1 cup canned black beans drained and rinsed
- 1 cup canned corn drained
- 1 ½ cups chicken broth or vegetable broth
- 1 cup salsa mild or medium
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 ½ cups shredded cheddar cheese or Mexican blend cheese
- ¼ cup chopped fresh cilantro optional
- 1 avocado sliced (optional, for serving)
- Sour cream or Greek yogurt optional, for serving
Instructions
Sauté Aromatics:
- In a large oven-safe skillet or pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant, about 3–4 minutes.
Add Rice & Spices:
- Add rinsed rice, cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat rice in oil and spices.
Add Liquids & Veggies:
- Pour in chicken broth and salsa. Stir in black beans and corn.
Cook:
- Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until rice is tender and liquid is absorbed.
Add Cheese:
- Sprinkle shredded cheese evenly over the top. Cover again and let cheese melt, about 5 minutes.
Garnish & Serve:
- Remove from heat. Sprinkle with fresh cilantro. Serve with avocado slices and sour cream if desired.
Notes
- Vegetarian Option: Use vegetable broth instead of chicken broth.
- Spice Level: Adjust salsa and spices to your preferred heat.
- Make Ahead: Assemble casserole in advance; refrigerate and bake when ready.
- Add Protein: Stir in cooked shredded chicken or ground beef for a heartier meal.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.