If you’re craving a vibrant, hearty dish that comes together quickly and with minimum fuss, you are absolutely going to love this Easy One Pot Mexican Rice Casserole Recipe. It’s a perfect blend of savory ground beef, tender rice, colorful vegetables, and bold spices, all cooked in a single pan to soak up every delicious flavor. Whether you’re feeding family or friends, this casserole is the kind of comfort meal that warms the soul and fills the kitchen with irresistible aromas. Plus, it’s so straightforward, it’s destined to become a staple in your weeknight dinner lineup.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect balance of flavor, texture, and color in this recipe. Each element plays a vital role, from the juicy ground beef and aromatic spices to the fresh veggies that add brightness and the cheese that melts into ooey-gooey goodness.
- Ground beef (1 lb): Choose 85/15 or 90/10 for a juicy yet lean base that’s packed with protein.
- Yellow onion (1 small, diced): Adds a subtle sweetness and aromatic foundation to the dish.
- Garlic (2 cloves, minced): Brings in a pungent, savory depth that complements the spices.
- Long-grain white rice (1 cup, uncooked): Absorbs all those bold flavors and offers a wonderful fluffy texture.
- Diced tomatoes with juice (14.5 oz can): Adds vibrant color and a touch of acidity to balance the richness.
- Frozen corn (1 cup): Sweet bursts that contrast nicely with the savory meat and spices.
- Black beans (15 oz can, drained and rinsed): For creaminess, fiber, and extra flavor.
- Beef broth or water (1½ cups): The liquid that cooks the rice and ties all the ingredients together.
- Chili powder (1 tsp): Essential for that classic, smoky Mexican taste.
- Cumin (1 tsp): Adds earthy warmth that’s deeply comforting.
- Smoked paprika (½ tsp): Brings subtle smokiness, enhancing the overall flavor profile.
- Dried oregano (½ tsp): Lends a herbal note that rounds out the spices beautifully.
- Salt and pepper: To taste—never underestimate their power to highlight all the other flavors.
- Shredded cheddar or Mexican blend cheese (1½ cups): Melts to perfection and adds a creamy, indulgent finish.
- Optional toppings: Fresh cilantro, diced avocado, and sour cream for added freshness and creaminess.
How to Make Easy One Pot Mexican Rice Casserole Recipe
Step 1: Brown the Beef
Start by heating a large skillet over medium-high heat and cook the ground beef until it’s beautifully browned, about 5 to 6 minutes. This step builds the backbone of flavor, so take your time for a deep caramelization. Once browned, drain any excess fat to keep your casserole from becoming greasy and too heavy.
Step 2: Add Aromatics
Next, stir in your diced onion and minced garlic right into the beef. Sauté everything together for 2 to 3 minutes until the onions soften and become translucent, releasing a wonderful aroma that signals you’re on track to something delicious.
Step 3: Add Spices and Rice
Now it’s time to bring in the spices—chili powder, cumin, smoked paprika, oregano, salt, and pepper—along with the uncooked rice. Stir and toast this mixture for 1 to 2 minutes. This little toasting trick is what sets this Easy One Pot Mexican Rice Casserole Recipe apart, infusing the rice with those incredible flavors before it even starts cooking.
Step 4: Add Remaining Ingredients
Pour in the canned diced tomatoes (with juice), frozen corn, drained black beans, and beef broth. Give the skillet a good stir to combine all ingredients and make sure the rice is completely submerged in liquid so it cooks evenly and absorbs every bit of flavor.
Step 5: Simmer
Bring the mixture up to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for 18 to 20 minutes, or until the rice is tender and all the liquid has been absorbed. Resist the urge to lift the lid often—this cooking process creates the perfect fluffy texture.
Step 6: Add Cheese
Once the rice is cooked, sprinkle shredded cheddar or Mexican blend cheese generously over the top. Cover again for 2 to 3 minutes, allowing the cheese to melt into a gooey blanket. For an extra-special touch, pop the skillet under the broiler just until the cheese bubbles and turns golden brown.
Step 7: Serve
Finally, garnish with fresh cilantro, diced avocado, and a dollop of sour cream if you like. Serve the casserole piping hot and get ready to delight in every comforting, cheesy bite.
How to Serve Easy One Pot Mexican Rice Casserole Recipe
Garnishes
Adding garnishes like fresh cilantro brings a bright, herby freshness that livens up the richness of the casserole. Diced avocado adds creaminess and healthy fats, while sour cream offers a cool, tangy contrast that makes every forkful even more satisfying.
Side Dishes
This casserole is hearty enough to be a main dish, but pairing it with a crisp green salad, some warm tortillas, or even a simple guacamole can elevate your meal and add layers of texture and flavor. For a lighter option, a lime-dressed cabbage slaw screams fiesta.
Creative Ways to Present
For a fun twist, try serving the casserole in individual ramekins or layering it with additional cheese and beans for a Mexican-inspired lasagna look. You might also scoop it into crispy tortilla bowls or serve it alongside crunchy tortilla chips for an interactive and festive experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and keep them refrigerated for up to 3 days. The casserole’s flavors actually deepen after resting, making leftovers taste even better the next day.
Freezing
This Easy One Pot Mexican Rice Casserole Recipe freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the microwave or on the stovetop over medium heat, adding a splash of water or broth to keep the rice moist. Top with a little extra shredded cheese to refresh that melty, cheesy goodness.
FAQs
Can I make this casserole vegetarian?
Absolutely! Simply skip the ground beef and add extra beans, sautéed vegetables, or plant-based meat substitutes. The spices and other ingredients still provide plenty of flavor to keep it satisfying.
Can I use brown rice instead of white rice?
Yes, but keep in mind brown rice takes longer to cook and requires more liquid. You’ll need to adjust the simmer time accordingly, usually around 40 to 45 minutes instead of 18 to 20.
Is it possible to make this gluten-free?
Definitely! This recipe is naturally gluten-free as long as you use gluten-free beef broth and check that your canned ingredients don’t contain any additives with gluten.
What can I substitute for black beans?
If you’re not a fan of black beans or don’t have them on hand, pinto beans or kidney beans are great alternatives that blend well with the other flavors.
How spicy is this casserole?
The chili powder and smoked paprika add a mild to moderate kick, perfect for most palates. You can always adjust the spices to suit your heat preference by adding more chili powder or a pinch of cayenne pepper.
Final Thoughts
This Easy One Pot Mexican Rice Casserole Recipe is truly one of those dishes that checks all the boxes—flavorful, comforting, simple, and quick to make. Whether you’re whipping it up for a busy weeknight or a casual gathering, it’s guaranteed to bring smiles and maybe even some second helpings. So grab your skillet and give it a try—you might just be sharing this recipe for years to come!
Print
Easy One Pot Mexican Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Easy One Pot Mexican Rice Casserole is a flavorful and comforting dish combining seasoned ground beef, rice, beans, corn, and spices, all cooked together in one pan for convenience. Topped with melted cheddar or Mexican blend cheese, and optionally garnished with fresh cilantro, avocado, and sour cream, it’s a hearty meal perfect for family dinners.
Ingredients
Meat and Aromatics
- 1 lb ground beef (85/15 or 90/10)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Rice and Vegetables
- 1 cup long-grain white rice (uncooked)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 cup frozen corn (or canned, drained)
- 1 (15 oz) can black beans, drained and rinsed
Liquids and Spices
- 1½ cups beef broth or water
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper to taste
Cheese and Optional Toppings
- 1½ cups shredded cheddar or Mexican blend cheese
- Optional toppings: fresh cilantro, diced avocado, sour cream
Instructions
- Brown the Beef: In a large skillet over medium-high heat, cook the ground beef until browned, about 5–6 minutes. Drain excess fat to keep the dish from being greasy.
- Add Aromatics: Stir in the diced onion and minced garlic. Sauté for 2–3 minutes until softened and fragrant, which enhances the base flavor.
- Add Spices and Rice: Mix in chili powder, cumin, smoked paprika, dried oregano, salt, and uncooked rice. Toast the rice and spices together for 1–2 minutes to bring out their aroma and flavor.
- Add Remaining Ingredients: Stir in the diced tomatoes with juice, frozen corn, rinsed black beans, and beef broth or water. Make sure the rice is submerged in the liquid so it cooks evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer for 18–20 minutes until the rice is tender and most of the liquid is absorbed.
- Add Cheese: Sprinkle the shredded cheddar or Mexican blend cheese evenly over the top. Cover the skillet again for 2–3 minutes until the cheese melts. Alternatively, you can place the skillet under a broiler briefly for a golden bubbly top.
- Serve: Garnish with fresh cilantro, diced avocado, or sour cream if desired. Serve the casserole hot for a delicious, hearty meal.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Use vegetable broth and omit cheese to make the dish vegetarian-friendly.
- Adjust the spices to your preference for heat and smokiness.
- If using canned corn, drain it to avoid excess moisture.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
