Description
One Pot Mexican Rice Casserole is a simple dish. It combines rice, beans, corn, and spices in one pot. This dish is easy to make and clean up.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup salsa
- 2 cups chicken broth
- 1 1/2 cups uncooked long-grain white rice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- Optional toppings: fresh cilantro, avocado, sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef or turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- Stir in black beans, corn, diced tomatoes, salsa, chicken broth, uncooked rice, chili powder, cumin, salt, and black pepper. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and stir in shredded cheddar cheese until melted and well combined.
- Serve hot with your favorite toppings like fresh cilantro, avocado, or sour cream.
Notes
- You can use brown rice, but cooking time may increase.
- Adjust spice levels to your preference.
- Feel free to add other vegetables like bell peppers or zucchini.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg