This one pot Mexican rice casserole is a hearty, flavorful meal that brings the vibrant tastes of Mexico to your table with minimal cleanup. Perfect for busy weeknights, this dish combines rice, ground beef, beans, veggies, and cheese into a comforting, all-in-one casserole that the whole family will love.
Ingredients
- 1 pound (450g) lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup (200g) long grain white rice, uncooked
- 1 (15 oz/425g) can black beans, drained and rinsed
- 1 (15 oz/425g) can corn, drained
- 1 (14.5 oz/410g) can diced tomatoes with green chilies (like Rotel), undrained
- 2 cups (480ml) low-sodium chicken broth
- 1 cup (115g) shredded cheddar cheese
- 1 cup (115g) shredded Monterey Jack cheese
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- Fresh cilantro, chopped (for garnish)
- Sour cream and sliced jalapeños (optional, for serving)
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven (at least 12 inches wide) over medium-high heat. Add the diced onion and cook for 2-3 minutes until softened.
- Add the ground beef and cook, breaking it up with a spatula, until no longer pink—about 5-6 minutes. Drain any excess fat if needed.
- Stir in the minced garlic, diced red and green bell peppers, and cook for another 2 minutes until the peppers start to soften.
- Add the uncooked rice to the pan and stir well, letting the rice toast slightly for 1-2 minutes. This adds flavor and helps the grains stay separate.
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to coat the meat and vegetables with the spices.
- Add the drained black beans, corn, and the can of diced tomatoes with green chilies (including their juices). Pour in the chicken broth and stir everything together, making sure the rice is submerged in the liquid.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 18-22 minutes, or until the rice is tender and most of the liquid is absorbed. Check occasionally and stir to prevent sticking, especially in the last 5 minutes.
- Remove the lid and give the casserole a good stir. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top. Cover again and let sit off the heat for 3-5 minutes, allowing the cheese to melt fully.
- Garnish with chopped fresh cilantro. Serve hot, with optional sour cream and sliced jalapeños on the side.
Tips
- Rice choice: Use long grain white rice for best results. Brown rice requires a longer cooking time and more liquid (add 1/2 cup extra broth and simmer for 35-40 minutes).
- Make it vegetarian: Omit the ground beef and add an extra can of beans (pinto or kidney beans work well) for a meatless version.
- Cheese options: Swap in pepper jack or a Mexican blend cheese for extra flavor or heat.
- Don’t over-stir: Stirring too often while the rice cooks can make it mushy. Only stir once or twice to check for sticking.
Serving Suggestions
- Top each serving with a dollop of sour cream, sliced avocado, or guacamole for a creamy finish.
- Serve with warm flour or corn tortillas on the side to scoop up the casserole.
- Pair with a crisp green salad tossed in lime vinaigrette for a fresh contrast.
- Add a squeeze of fresh lime juice just before serving for brightness.
Variations
- Chicken version: Substitute ground chicken or shredded rotisserie chicken for the ground beef.
- Spicy kick: Add a minced jalapeño or a few dashes of hot sauce when sautéing the onions and peppers.
- Low-carb: Replace the rice with cauliflower rice. Reduce the broth to 1 cup and cook uncovered until heated through (about 8-10 minutes).
- Extra veggies: Stir in zucchini, spinach, or mushrooms with the bell peppers for more nutrition and flavor.
Storage and Reheating
Let the casserole cool to room temperature before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in individual portions for up to 2 months.
To reheat, microwave individual servings on medium power for 2-3 minutes, stirring halfway through. For larger portions, place in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 20-25 minutes, or until heated through. If reheating from frozen, thaw overnight in the refrigerator first for best texture.
Frequently Asked Questions
- Can I use instant rice instead of long grain rice?
- Instant rice cooks faster and may become mushy in this recipe because of the longer simmer time. For best results, stick with uncooked long grain white rice. If you only have instant rice, reduce the broth by half and add the rice in the last 10 minutes of cooking, but the texture will be different.
- What if my rice is still hard after the cooking time?
- Rice cooking times can vary based on the brand and pan. If the rice is undercooked and the liquid is absorbed, add 1/4 cup more broth or water, cover, and simmer for another 5 minutes. Repeat as needed until tender.
- Is this recipe gluten-free?
- Yes, as written, the ingredients are naturally gluten-free. However, always check the labels on your broth, canned beans, and spices to ensure they don’t contain hidden gluten or have cross-contamination warnings.
- Can I make this ahead of time?
- Absolutely! You can prepare the casserole up to the point before adding cheese, then cool and refrigerate. When ready to serve, sprinkle with cheese and reheat in the oven at 350°F (175°C) until bubbling and the cheese is melted (about 20 minutes).
- What can I use instead of ground beef?
- Ground turkey, chicken, or even crumbled tofu are great substitutes. Just be sure to cook them thoroughly and season well. For a plant-based version, use extra beans and sautéed mushrooms for a meaty texture.
- How can I prevent the rice from sticking to the pan?
- Use a heavy-bottomed skillet or Dutch oven and keep the heat low during simmering. Stir once or twice while cooking, especially in the last 5 minutes, to prevent sticking or burning. Adding a bit of extra oil at the start also helps.