Description
This One Pot Mexican Rice Casserole is a quick and delicious meal that combines fluffy rice, hearty ground beef, beans, and vibrant Mexican-inspired flavors. It’s perfect for a busy weeknight, requiring minimal prep and cleanup. Packed with protein, veggies, and spices, this one-pot wonder will be a family favorite!
Ingredients
Units
Scale
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice (uncooked)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes, with juices
- 1 (8 oz) can tomato sauce
- 1 cup frozen corn
- 1 1/2 cups chicken broth
- 1 packet (1 oz) taco seasoning mix
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Add the diced onion and garlic to the skillet and sauté until softened, about 2-3 minutes.
- Stir in the uncooked rice, black beans, diced tomatoes (with juices), tomato sauce, corn, chicken broth, and taco seasoning. Mix well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- Stir in half of the shredded cheese and let it melt.
- Sprinkle the remaining cheese on top and cover until the cheese is melted, about 2-3 minutes.
- Garnish with fresh cilantro if desired, and serve warm.
Notes
- For a vegetarian version, omit the ground beef and use vegetable broth.
- You can substitute brown rice for white rice, but increase the simmering time to about 35-40 minutes.
- Add diced jalapeños for extra spice.