One Pot Mexican Rice Casserole

A flavorful, hearty casserole with seasoned ground beef, vibrant veggies, and zesty Mexican rice—all cooked in one pot for an easy, crowd-pleasing dinner.

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Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded cheddar cheese or Mexican cheese blend
• Fresh cilantro, chopped (optional for garnish)
• Sour cream, avocado slices, or lime wedges for serving (optional)

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Instructions

1. Sauté the Base:
   Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add ground beef and onion. Cook until the beef is browned and crumbled, and the onion is softened, about 5–7 minutes. Drain any excess grease.
2. Add Garlic and Seasoning:
   Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
3. Add Rice and Liquids:
   Stir in rice, diced tomatoes (with their juice), tomato sauce, black beans, corn, and chicken broth. Bring the mixture to a boil.
4. Simmer:
   Reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
5. Add Cheese:
   Once the rice is fully cooked, sprinkle the shredded cheese evenly over the top. Cover and let sit for 3–5 minutes, or until the cheese is melted.
6. Serve:
   Garnish with fresh cilantro and serve with sour cream, avocado slices, or lime wedges if desired.

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Notes

• Make It Spicy: Add chopped jalapeños or a pinch of cayenne pepper for extra heat.
• Protein Options: Swap the ground beef for ground turkey, chicken, or a plant-based alternative.
• Rice Tip: Use long-grain white rice for best results. Brown rice can be substituted, but adjust the cooking time and liquid as needed.

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Nutrition (Per Serving)

• Calories: 375
• Carbohydrates: 40g
• Protein: 20g
• Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 820mg
• Fiber: 6g
• Sugar: 5g