One Pot Mexican Rice Casserole Recipe
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.
PrintOne Pot Mexican Rice Casserole
One Pot Mexican Rice Casserole is an easy meal that comes together in just 30 minutes. Full of zesty flavors and spices loaded with ground beef, chorizo, rice, and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Method: Main Course
- Cuisine: Mexican
Ingredients
- 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
Instructions
- Heat a 12-inch skillet with olive oil, add bell peppers, onions, and garlic, cook until soft.
- Add ground beef and chorizo, cook until no longer pink and drain excess grease.
- Add uncooked rice and spices, mix until combined.
- Stir in beef stock, tomatoes, beans, and corn, bring to a simmer.
- Reduce heat to medium-low, cover, and cook 20-22 minutes until rice is tender and liquid is absorbed.
- Fluff with a fork, sprinkle cheese on top, cover, and let melt. Serve immediately.
Notes
Stir every 10 minutes while simmering to prevent sticking. Use long grain white rice for best texture. Top with fresh cilantro, avocado, or sour cream for extra flavor.
Nutrition
- Calories: 456
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
Frequently Asked Questions
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.
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