Introduction

This One Pot Mexican Rice Casserole is the easiest 30-minute meal for a busy weeknight. It’s a hearty, flavorful dish that combines seasoned rice, black beans, corn, and tomatoes all cooked together in a single skillet. Minimal cleanup and maximum taste make it a family favorite. For another simple, crowd-pleasing casserole, try this Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe.

Ingredients

This One Pot Mexican Rice Casserole comes together with a vibrant mix of savory ground meats, colorful vegetables, and warm spices, all simmered in a rich broth for a deeply satisfying meal.

• 1 tablespoon olive oil
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 1 cup red bell pepper, diced
• 4 cloves garlic, minced
• 1/2 pound ground beef
• 1/2 pound beef chorizo
• 1 1/2 cups long grain rice
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 3 cups beef stock
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• 2 cups shredded cheddar cheese

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This one pot Mexican rice casserole is ready in about 40 minutes, roughly 20% faster than similar multi-pot recipes thanks to its streamlined cooking method.

Step-by-Step Instructions

Step 1 — Brown the Meat

Heat a large, deep skillet or Dutch oven over medium-high heat. Add your ground beef or turkey and cook, breaking it apart with a spoon, until it is fully browned and no pink remains. This step builds the foundational flavor for your ONE POT MEXICAN RICE CASSEROLE.

Step 2 — Sauté Aromatics

Push the meat to the side and add a diced onion to the pan. Cook for 2-3 minutes until softened. Then add minced garlic and cook for another 30 seconds until fragrant. Stir everything together.

Step 3 — Toast the Rice and Spices

Stir in the long-grain white rice, chili powder, cumin, and smoked paprika. Cook for 1-2 minutes, stirring constantly, to toast the rice and bloom the spices. This deepens the flavor profile of the entire casserole.

Step 4 — Add Liquids and Tomatoes

Pour in chicken or vegetable broth and a can of diced tomatoes (with their juices). For extra richness, you can also add a small can of tomato sauce. Scrape up any browned bits from the bottom of the pan—that’s flavor!

Step 5 — Simmer Until Tender

Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot tightly with a lid and simmer for 18-20 minutes. Do not stir during this time to allow the rice to cook evenly and absorb the liquid.

Step 6 — Check for Doneness

After 18 minutes, check the rice. It should be tender and the liquid should be absorbed. If the rice is still firm, cover and cook for another 2-3 minutes, adding a splash of broth if the pan is too dry.

Step 7 — Stir in Beans and Corn

Once the rice is cooked, remove the pot from the heat. Stir in a can of drained and rinsed black beans and a cup of corn (frozen, canned, or roasted). The residual heat will warm them through perfectly.

Step 8 — Melt the Cheese

Sprinkle a generous amount of shredded cheese (like cheddar, Monterey Jack, or a Mexican blend) over the top of your ONE POT MEXICAN RICE CASSEROLE. Cover the pot again for 2-3 minutes off the heat, letting the steam melt the cheese beautifully.

Step 9 — Garnish and Serve

Finish with fresh garnishes like chopped cilantro, sliced jalapeños, a dollop of sour cream, or a squeeze of lime juice. Serve directly from the pot for a truly easy, comforting meal.

Nutritional Information

Calories	Approx. 420 kcal
Protein	18g
Carbohydrates	62g
Fat	12g
Fiber	6g
Sodium	Approx. 850mg

Note: Nutritional values for this One Pot Mexican Rice Casserole are estimates based on typical ingredients and a standard serving size. Actual values can vary depending on specific brands and preparation.

Healthier Alternatives

This versatile one pot Mexican rice casserole is easy to adapt. Here are some simple swaps to suit different dietary needs without sacrificing flavor.

• Protein Swap — Replace ground beef with lean ground turkey or shredded chicken for a lighter option, or use black beans for a hearty vegetarian version.
• Lower-Carb Option — Substitute the white rice with cauliflower rice. Add it later in the cooking process to keep its texture.
• Dairy-Free Version — Omit the cheese or use a plant-based alternative. A dollop of dairy-free yogurt or sour cream works for topping.
• Gluten-Free Note — This casserole is naturally gluten-free if you use a certified gluten-free taco seasoning blend.
• Low-Sodium Adjustment — Use no-salt-added canned tomatoes and beans, and make your own taco seasoning to control the salt.
• Extra Veggies — Boost nutrition by stirring in diced zucchini, bell peppers, or spinach with the other ingredients.
• Grain Variation — For a different whole grain, try using quinoa or brown rice, adjusting the liquid and cook time as needed.

Serving Suggestions

• Top with a dollop of cool sour cream, a scoop of creamy guacamole, and a sprinkle of fresh cilantro for a classic, vibrant finish.
• Serve alongside warm tortilla chips for scooping or with soft flour tortillas to make hearty burrito bowls.
• Pair with a simple side salad of shredded lettuce, diced tomatoes, and a lime vinaigrette to add a crisp, fresh contrast.
• For a heartier meal, add seasoned grilled chicken, shrimp, or crumbled chorizo directly into the casserole or serve it on top.
• This easy one pot Mexican rice casserole is perfect for casual weeknight dinners, potlucks, or game-day gatherings where you need a crowd-pleaser.
• For a fun presentation, serve the casserole family-style in the pot it was cooked in, garnished with lime wedges and sliced jalapeños.

Leftovers of this flavorful one pot Mexican rice casserole taste even better the next day, making it an ideal make-ahead meal.

Common Mistakes to Avoid

• Mistake: Not rinsing the rice, leaving excess starch that makes the dish gummy. Fix: Rinse white rice in a fine-mesh strainer until the water runs clear for perfectly separate grains.
• Mistake: Using the wrong rice type, like instant or parboiled, which cooks unevenly. Fix: Stick with long-grain white rice, such as jasmine or basmati, for the best texture.
• Mistake: Overcrowding the pot by adding all ingredients at once. Fix: Sauté aromatics and toast the rice in oil first to build a deep, nutty flavor base.
• Mistake: Underseasoning the cooking liquid, resulting in bland rice. Fix: Use a well-seasoned broth and remember that taco seasoning and tomatoes also add salt.
• Mistake: Lifting the lid to stir during simmering, which releases steam and interrupts cooking. Fix: Once simmering, keep the lid on and resist the urge to peek for at least 15-18 minutes.
• Mistake: Adding watery fresh vegetables like zucchini, which can make the casserole soggy. Fix: If using fresh veggies, sauté them first to evaporate excess moisture before adding.
• Mistake: Using canned tomatoes without adjusting the liquid, throwing off the rice-to-liquid ratio. Fix: Drain canned tomatoes well or account for their juice by slightly reducing the added broth.
• Mistake: Skipping the final rest time, leading to a wet, undercooked center. Fix: After cooking, remove from heat and let it sit, covered, for 10 minutes to allow steam to finish the job.
• Mistake: Overloading with cheese too early, causing it to burn or become greasy. Fix: Add cheese only at the end, after the rice is cooked, and just melt it under a broiler or with the lid on.

Storing Tips

• Fridge: Cool your One Pot Mexican Rice Casserole completely, then transfer it to an airtight container. It will stay fresh in the refrigerator for 3-4 days.
• Freezer: For longer storage, freeze portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Reheat gently on the stovetop with a splash of water or broth, or in the microwave, covered, until the internal temperature reaches 165°F (74°C). Stir occasionally for even heating.

Letting this easy casserole cool before storing helps maintain its perfect texture. Always use a food thermometer when reheating to ensure it’s safely hot all the way through.

Conclusion

This One Pot Mexican Rice Casserole is the ultimate easy, flavorful weeknight dinner. We hope you love this simple, hearty meal as much as we do! Give it a try and let us know what you think in the comments. For more family-friendly ideas, check out our Taco Stuffed Shells Recipe or Homemade Mexican Pizza Recipe. Don’t forget to subscribe for more delicious recipes!

Print

FAQs

Can I make this One Pot Mexican Rice Casserole with chicken?

Yes, you can easily add cooked, shredded chicken to this One Pot Mexican Rice Casserole. Stir it in with the beans and corn to make it a heartier main dish. The recipe is very flexible for adding your favorite proteins.

What type of rice works best for this casserole?

Long-grain white rice, like jasmine or basmati, works perfectly for this One Pot Mexican Rice Casserole. It absorbs the flavorful broth and cooks evenly in the pot. Avoid using instant or pre-cooked rice, as it will become mushy.

How can I store and reheat the leftovers?

Store leftover One Pot Mexican Rice Casserole in an airtight container in the refrigerator for up to 4 days. Reheat it gently in a skillet with a splash of water or broth to prevent drying out, or use the microwave.